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Enjoy this recipe from Fresh Farmhouse Recipes.
Submitted by: Janice Schuler from Alburtis, PA
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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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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