CLASSIC FARMLAND VEGETABLE PIE
From Gourmet 2008. This is excellent. Submitting recipe as is, however I omitted the okra, added zucchine, a little pasilla chili, and baby bok choy.
Provided by Vicki Kaye
Categories Vegetable
Time 1h50m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 17
Steps:
- Place a heavy baking sheet on middle rack of oven, then preheat oven to 400 degrees.
- Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
- Cook scallions (except greens) and garlic in ol with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
- Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
- Make Crust and Bake Pie: Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.
- Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
- Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.
- Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
- Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/3-inch overhang. Press edges of crust together. Fold overhand under and crimp edge all around.
- Brush crust with additonal milk, then cut 3 steam vents.
- Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts : Calories 494.3, Fat 26.6, SaturatedFat 10.4, Cholesterol 157.9, Sodium 564.4, Carbohydrate 53.5, Fiber 5.3, Sugar 5, Protein 13.7
FARMLAND VEGETABLE PIE
This delicious recipe is from last month's Gourmet Magazine. This is a very forgiving recipe so feel free to play around with the fillings and use those vegetables that most appeal to you or are in season at your local farmer's market.
Provided by blucoat
Categories Savory Pies
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make filling:.
- Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
- Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
- Cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
- Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
- Make crust and bake pie:
- Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.
- Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
- Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.
- Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
- Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.
- Brush crust with additional milk, then cut 3 steam vents.
- Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts : Calories 353.8, Fat 19.7, SaturatedFat 7.8, Cholesterol 131.2, Sodium 419.9, Carbohydrate 36.5, Fiber 3.3, Sugar 2.8, Protein 9.5
IMPOSSIBLY EASY VEGETABLE PIE
My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
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