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Corn Pie

Here, corn in combination with potatoes makes a meal. Add chicken chunks and you have an adaptation of chicken pot pie.
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Ingredients

Pastry for a 2-crust pie

  • 3 cups fresh corn
  • 1½ cups raw potatoes diced
  • 2 or 3 hard-boiled eggs diced
  • salt and pepper to taste
  • 2 Tbsp. flour
  • milk

Instructions

  • Line a casserole or deep pie pan with pastry.
  • Combine corn, potatoes, and eggs and pour into pastry-lined container.
  • Add salt and pepper.
  • Sprinkle with flour.
  • Add enough milk to cover the vegetables.
  • Cover with top pastry.
  • Pinch edges together to seal.
  • Bake at 425° for 30–40 minutes, until crust is browned and milk is bubbly throughout.

Notes / Tips / Wine Advice:

Variation:
Add chunks of chicken cut into 1-inch pieces.
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Course Pie / Vegetables
Cuisine Amish
Diets Vegetarian