1 doz. ears corn or a 16 oz.bag
of frozen corn
1/2 cup celery - chopped fine
3 hard boiled eggs - chopped
1 to 1 l/2 cups milk - scalded
4 T. butter
1 1/1 tsp. salt
1/2 tsp. pepper
Pie dough for a 2 crust pie
If using fresh corn, cook corn in boiling water about 8
minutes. Cut cooked corn off cob. Peel
potatoes. Cut into small cubes; Cook potatoes in a small amount of water for about 15 minutes.
Add chopped celery and cook for 5 to 10 more minutes or until potatoes and celery are tender.
Drain thoroughly. In a large bowl, combine corn, potatoes and celery, chopped hard-boiled eggs, and salt & pepper. Stir to mix all together.
Spoon mixture into an unbaked pie crust in a
9" or 10" deep dish pie pan. Melt butter & add to
lightly scalded milk in a glass measuring cup. Pour into the pie over the corn mixture. Add just enough milk to barely cover the ingredients. keeping the level of milk at least 1/2" below top of pie dish. Save any remaining milk /butter mixture to serve on the side. Roll remaining pie dough and place on top of pie. Flute edges and make several slits in the top. Place corn pie on a cookie sheet in the oven.
Bake on at 375º for
35-45 minutes. Remove from oven; wait
5 to 10 minutes before cutting. Pour extra milk/butter mixture over individual servings if needed.