Corn Pie
This recipe is from a senior at Messiah College and part-time employee at the orchard.
Author: Andy Derr
Ingredients
- two large pie crusts (one for the bottom and one for the top)
- 4-5 c corn
- 2 potatoes
- parsley
- 1 or 2 hard boiled eggs
- salt and pepper
- milk
- butter
Instructions
- Preheat oven to 400 degrees.
- Cook fresh corn ahead of time. Optional: Cook it with the potatoes.
- Boil cut up potatoes for 5 minutes or just until tender.
- Drain potatoes/corn.
- Put pie crust in pan. Add corn, potatoes, cut up egg, parsley, salt and pepper to taste.
- Add milk to cover, but not too much that it cooks over.
- Dab the top with butter.
- Put the second crust on top and cut slits.
- Bake at 400 degrees for 10 minutes, reduce heat to 375 and bake another 30 or until crust is golden brown.
- Serve hot with extra warm milk.
