Post by chief_cook2 on Apr 19, 2004 14:14:27 GMT -6
1 doz. ears fresh white corn (or 2 packages frozen corn)
4 potatoes, diced
1 medium onion, chopped
2 cups. water
1 cup. celery, chopped
4 hard boiled eggs (chopped fine)
1 cup. 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:
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).