Recipe For Traditional Corn Pie
- 1 dozen 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 Tbs. 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 degrees for 30-45 minutes or until golden brown.
Note: 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 Tbs. of flour and 2 Tbs. 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).