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Prep time
50 minutes
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Cook time
45 minutes
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makes
1 (9-inch/23cm) deep dish pie
Author Notes
This pie 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. The first filling consists of tender braised greens—and plenty of them. I like to make them spicy, but if you prefer, you can also go the milder route and skip the addition of serrano peppers. The second filling is a creamy, cheesy hominy mixture—think the richness of mac and cheese, with lightly crisped hominy instead of pasta. 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. 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. I recommend par-baking for all single crust pies, and this one is not exception—but you can also par-bake it up to 24 hours ahead of baking the pie (and you’ll be sure to pass the sturdy pie challenge). —Excerpted from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between 2022 by Erin Jeanne McDowell. Photography © 2022 Mark Weinberg. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.
—Erin Jeanne McDowell
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Hominy & Greens Pie From 'Savory Baking'
Ingredients
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Braised Greens
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2 tablespoons
(30 grams) extra-virgin olive oil
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1
(320 grams) large sweet onion, minced
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2
(about 20 grams) serrano or 1 large jalapeño pepper(s), minced (optional)
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1 1/2 pounds
(680 grams) greens (collards, mustard greens, chard, or kale), roughly torn and edible stems finely chopped
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4
(20 grams) cloves garlic, minced
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1/4 cup
(60 grams) dry white wine
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Kosher salt and freshly ground pepper
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Creamy, Cheesy Hominy
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28 ounces
(795 grams) cooked or canned hominy, well drained
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1 tablespoon
(15 grams) extra-virgin olive oil
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3 tablespoons
(43 grams) unsalted butter
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1 bunch
(140 grams) scallions, thinly sliced
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2 tablespoons
(14 grams) all-purpose flour
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1 1/3 cups
(305 grams) whole milk
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1/2 cup
(50 grams) shredded cheddar
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1/2 cup
(50 grams) shredded Monterey Jack
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Pie
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1
par-baked All Buttah Pie Crust, cooled completely (https://food52.com/recipes...)
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Smoked paprika, as needed for finishing
Directions
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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.
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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.
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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.
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Transfer the hominy to the oven and toast until fragrant and lightly browned, 8 to 10 minutes. Set aside.
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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.
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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.
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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.
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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.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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