Farmer's Pie

Any season is a great season for fresh vegetables!  I adapted the Farmer's Pie recipe from Gourmet and came up with the recipe below.... substitute any of your favorite vegetables or whatever is in season.

For filling:

• 1 1/2 pounds yellow squash, cut into 1-inch pieces
• 1 bunch scallions, chopped, keeping greens separate
• 2 garlic cloves, finely chopped
• 1/4 cup extra-virgin olive oil
• 1 cup petite green peas
• 1 bunch broccoli, cut into bite size pieces
• 1 container baby yellow tomatoes, seeded and drained
• 1 cup of whole baby brussel sprouts
• 1 1/2 cups coarsely grated Havarti or Muenster cheese (4 1/2 ounces)
• 1 cup chopped basil
• 1 tablespoon cornmeal (not stone-ground)
• 4 hard-boiled eggs, peeled and chopped

For crust: (my homemade crust recipe for double 9" pie)

• 2 cups all-purpose flour
• 2/3 cup + 2 Tbsp crisco
• 1 tsp salt
• 1/4 cup cold water

Preparation

Make filling:

1. Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
2. Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
3. 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 broccoli, peas and brussel sprouts, and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
4. Transfer to a large bowl, then toss with cheese, basil, cornmeal, and scallion greens. Season with salt and pepper. 

Make crust and bake pie:  (Do this step earlier - crust will roll better if chilled in frig about an hour, then set out 10-15 mins to warm a tad bit)

• Using pastry blender or 2 knives, blend crisco and salt into flour to roughly pea-size lumps. Add cold water, 1 Tbsp at a time, until dough forms.  Using hands, pack dough loosely.
• Gather dough into a ball and chill, wrapped in plastic wrap. I prefer to 1/2 before chilling.
• 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.