Corn Pie

Ingredients

Unbaked Pie Crust (recipe linked) for two crusts (leaving out the sugar)

Corn Pie Filling

2 14-oz cans of golden corn, drained (equivalent to 6-8 cobs of cut corn)

1 small raw potato, peeled and minced

1/2 Vidalia onion, chopped

2 cloves garlic, minced

2 hardboiled eggs, chopped

2 tbsp. parsley, chopped

2 tbsp. butter, cut into 1/4” cubes

4 oz. whole milk

Making the pie

Preheat the oven to 375 deg F.

Line a deep 9-inch pie plate or casserole dish with the pastry crust and then chill it in the refrigerator.

Microwave chopped onion and minced garlic on high for 1-2 minutes to soften.

In a large bowl, combine corn, minced potato, onions, garlic, chopped eggs and parsley and mix well.

Pour the corn mixture int0 the pie shell.

Dot the mixture with butter cubes and season with salt and pepper.

Roll the top pastry crust over the lower, filled pie. Seal the pastry together tightly, crimping the crust edge.

In the center of the top crust, cut an “X” gash in the center and fold back the corners of the “X”.

Pour milk through the pastry gash into the filling. More milk may be added in tablespoon quantities to keep the filling moist while the pie is baking, but we did not find this to be necessary.

Bake in the oven for approximately 30 minutes, until liquid in pie is seen to bubble and the crust is light golden brown.

Remove pie from the oven and allow to cool and solidify, at least 10 minutes, before serving.

Makes 6-8 servings.

*We felt the corn pie is worthy of some experimentation, especially the addition of cheese. We estimated that 2 cups of grated cheese (cheddar, Gruyere, Parmesan or a mixture thereof) would be a worthy addition to the filling, reducing the milk to accommodate the added volume. Also, 3-6 slices of crumbled grilled pork or turkey bacon would add savoriness to this pie.

Read the Corn Pie and Stuffed Cabbage Blog Entry.

Let us know what you think! padutchtable@gmail.com

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