Corn Pie
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INGREDIENTS Pastry for a 2-crust pie
3 cups fresh corn
1-1/2 cups raw potatoes, diced
2 or 3 hard-boiled eggs, diced
Salt and pepper, to taste
2 tablespoons flour
MilkLine a casserole or deep pie pan with pastry.
Combine corn, potatoes, and eggs and pour into pastry-lined container. Add salt and pepper. Sprinkle with flour. Add enough milk to cover the vegetables.
Cover with top pastry. Pinch edges together to seal.
Bake at 425 degrees for 30 to 40 minutes, until crust is browned and milk is bubbly throughout.
Makes 8 to 10 servings
VARIATION - Add several slices of bacon cut into 1-inch pieces.