Traditional Corn Pie
- 1 doz. ears fresh white corn (or 2 packages frozen corn)
- 4 potatoes, diced
- 1 medium onion, chopped
- 2 c. water
- 1 c. celery, chopped
- 4 hard boiled eggs (chopped fine)
- 1 c. milk (maybe a little more if needed)
- 4 Tbsp. butter
- Your favorite pie crust (1 frozen ready-made pie crust)
Cook corn, potatoes, onion and celery in water until done, drain water. Add eggs, milk and butter. Use a deep pie dish. Put into pie crust and scratch the lid. Bake on a cookie sheet at 375 deg. for 30-45 minutes or until golden brown.
SHORT CUT - A sort of local viewer sent me this great looking short cut, it's certainly worth a try.
I use a prepared freezer crust for the bottom crust and a refrigerator crust
for the top.
The recipe is as follows:
Use 4-5 ears of fresh corn, removed from the cob. Put the corn into the pie
shell, add 1 tsp. salt, 3 tbls. of flour and 2 tbls. of softened butter
(dabbed on top of corn). Add milk until you see it come up around the sides.
Place 2 eggs (hard boiled & sliced) on top of the corn. Cover the pie with a
top crust. Bake at 375 degrees for about 60 minutes. (serve topped with a
white sauce).
