Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet

Scallion Pie The Pastry 2 1/2 cups unbleached all-purpose flour 1 tsp. salt 10 TBSP. chilled lard or vegetable shortening 4-5 TBSP. ice water Combine the flour and salt in a large bowl. With a pastry blender, cut in lard or shortening until the mixture is coarsely crumbled. Sprinkle with the ice water, one TBSP. at a time, tossing with a fork until the pastry holds together. Shape into 2 balls, one slightly larger than the other. Flatten slightly, wrap and refrigerate for 30 minutes. The Filling 1/3 cup water 6 cups scallions, sliced into 1/2" pieces 2/3 cup heavy or whipping cream 1/2 tsp. fresh minced garlic 1/2 tsp. salt 1/4 tsp. freshly ground black pepper A pinch of nutmeg Bring the water to boil in a large skillet over high heat. Add the chopped scallions and cook, stirring until the green tops are wilted. Drain well and remove from the skillet. Put the cream, garlic, salt, pepper and nutmeg into the skillet. Bring to a boil and cook for 4-5 minutes. Set aside to cool. Preheat the oven to 350° F. Roll the larger ball of pastry out on a floured surface into a 12" circle. Transfer to a 9" pie plate, letting the edges overhang. Stir the scallions into the cream mixture and spoon into the pastry shell. Lightly brush the overhanging pastry edges with water. Roll the second pastry ball into an 11" circle and place on top of the pie plate. Flute the edges of the pastry together and slash four or five vents into the top crust. Bake for 60 to 70 minutes, or until the pastry is golden brown. Simple, straightforward and satisfying - the essence of Edna Lewis. Enjoy!