Recipe: Pennsylvania Dutch Corn Pie

Pennsylvania Dutch Corn Pie

1 dozen ears corn or 1 (16 oz.) bag frozen corn
3 medium potatoes
1/2 cup celery, chopped fine
3 hard boiled eggs, chopped
1 l/2 cups milk
4 Tbsp. butter
1 1/2 tsp. salt
1/2 tsp. pepper
Pastry for a 2 crust pie

Cook corn, then cut it off the cob.

Peel potatoes. Cut into small pieces and cook. Near the end of cooking time for potatoes, add celery and cook 5 to 10 minutes more. Drain water thoroughly.

Put those ingredients plus chopped hard-boiled eggs, salt, and pepper in a large bowl. Stir and mix together thoroughly.

Spoon mixture into an unbaked pie crust lined deep dish 9-inch or 10-inch pie pan.

Melt butter and stir into slightly scalded milk in a glass measuring cup. Pour over ingredients in pie dish, enough to cover all ingredients, but keep level of milk at least 1/2 inch below the top of the dish. (Reserve remaining milk & butter mixture.)

Cover pie with a top crust. Place slits in center of top crust.

Place pie on a cookie sheet and bake at 375F for 45 minutes. Remove from oven and wait about 5 minutes before cutting.

Pour any remaining milk and butter mixture over individual servings.