Greens + Hominy Pie

Feb 1

Written By Erin McDowell

MAKES

One 9 inch / 23 cm pie

TAKES

Prep time: 50 minutes
Cook time: 45 minutes
Total: 1 hour 35 minutes

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✻ ABOUT THIS RECIPE

This pie, found in my book, Savory Baking, contains two fillings—they are delicious on their own, but together, they are a delight. Best of all, wrapped in a buttery, flaky crust, they yield an impressive layered look when sliced. This is a hearty, comfort food sort of pie—one that you’ll want to start baking when the weather first turns chilly, and you’ll keep making it until spring time comes (I know I do). The top browns beautifully and evenly, and the finished pie slices like a dream, even when piping hot.

INGREDIENTS

Braised Greens

30 g / 2 tablespoons extra virgin olive oil

320 g / 1 large sweet onion, minced

20 g / 2 medium serrano or 1 large jalapeno pepper(s), minced (optional)

680 g / 1 ½ pounds greens (collards, mustard greens, chard, or kale), roughly torn and edible stems finely chopped

Creamy, Cheesy Hominy

795 g / 28 ounces cooked or canned hominy, well drained

15 g / 1 tablespoon extra virgin olive oil

43 g / 3 tablespoons unsalted butter

140 g / 1 bunch scallions, thinly sliced

14 g / 2 tablespoons all purpose flour

305 g / 1 ⅓ cups whole milk

50 g / ½ cup shredded cheddar

50 g / ½ cup shredded Monterey Jack

Pie

1 recipe All Buttah Pie Crust, par-baked and cooled completely

smoked paprika, as needed for finishing

Never Par-Baked? Never Fear!

METHOD

1. Make the greens: In a large pot with a lid, heat the olive oil over medium heat. Add the onions and serrano or jalapeño, and cook until they are starting to become tender, 4 to 5 minutes. Add the greens a few handfuls at a time, sautéing until they wilt, about 30 seconds to 1 minute, before adding more. Continue until all of the greens are added.

2. Add the garlic and toss to evenly combine. Add the wine, season with salt and pepper, and cover the pot. Cook until the greens are tender, 6 to 8 minutes. Remove the lid, and continue to cook, stirring occasionally, until any remaining moisture has evaporated, 2 to 4 minutes more. Cool to room temperature.

3. Make the creamy, cheesy hominy: Preheat the oven to 375°F / 190°C with the oven rack in the center. Spread the hominy into an even layer on the baking sheet. Drizzle the oil over the top, and toss gently to coat.

4. Transfer the hominy to the oven and toast until fragrant and lightly browned, 8 to 10 minutes. Set aside.

5. In a medium pot, melt the butter over medium heat. Add the scallions and cook for 1 minute, stirring constantly. Sprinkle the flour over the base of the pot, and stir to combine. Add the milk, and bring the mixture to a simmer.

6. Add the toasted hominy and cook, stirring frequently, until the sauce is thick and clinging to the hominy. Turn off the heat, and fold in the cheeses. Season with salt and pepper. Cool for at least 10 minutes.

7. Scoop the cooled greens into the base of the pie crust, and press fairly tightly to pack into an even layer. Scoop the cooled hominy mixture on top, and garnish the surface with pinches of smoked paprika.

8. Place the pie on a parchment lined baking sheet. Transfer the pie to the oven, and bake until the surface of the filling is deeply browned and set, 40 to 45 minutes. Cool the pie for at least 15 minutes before slicing and serving warm, or cool completely and serve at room temperature.

NOTES

Since it’s best to assemble the pie with cooled fillings to avoid the dreaded soggy bottom, don’t forget that both the greens and hominy fillings can be made up to 2 days ahead of assembling the pie. Store them in an airtight container in the refrigerator until ready to use.