Corn Pie

Corn Pie
This recipe is from a senior at Messiah College and part-time employee at the orchard.
  • two large pie crusts (one for the bottom and one for the top)
  • 4-5 c corn
  • 2 potatoes
  • parsley
  • 1 or 2 hard boiled eggs
  • salt and pepper
  • milk
  • butter
  1. Preheat oven to 400 degrees.
  2. Cook fresh corn ahead of time. Optional: Cook it with the potatoes.
  3. Boil cut up potatoes for 5 minutes or just until tender.
  4. Drain potatoes/corn.
  5. Put pie crust in pan. Add corn, potatoes, cut up egg, parsley, salt and pepper to taste.
  6. Add milk to cover, but not too much that it cooks over.
  7. Dab the top with butter.
  8. Put the second crust on top and cut slits.
  9. Bake at 400 degrees for 10 minutes, reduce heat to 375 and bake another 30 or until crust is golden brown.
  10. Serve hot with extra warm milk.


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