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Visit this page each week and find a FREE recipe from our Cookbook of the Week!
This week's recipe is from Fresh Farmhouse Recipes. Click on the cookbook to read more about it and get a sneak peek inside! |
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Penn Dutch Corn Pie
Submitted by: Janice Schuler from
Alburtis, PA |
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2 9-inch pie crusts, uncooked
2 to 2-1/2 c. fresh sweet corn
3/4 c. milk
1-1/4 t. salt
Optional: 3 to 4 eggs, hard-boiled, peeled and diced
pepper to taste
1 T. butter, diced
Optional: additional milk, warmed
Place one crust in a 9" pie plate. Fill crust with alternating layers of corn, milk, salt and eggs, if using. Sprinkle pepper on top; dot with butter. Cover with second pie crust and seal edges of crust together. Make several slits in top crust with a knife tip. Bake at 425 degrees for 10 minutes. Reduce heat to 325 degrees and continue to bake for 25 minutes, or until crust is golden. Serve hot, topped with additional milk, if desired. Serves 6 to 8.
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