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Pastry for a 2 crust pie
3 cups fresh corn
1 1/2 cups raw potatoes, diced
2 or 3 hard boiled eggs, diced
salt and pepper to taste
2 tablespoons flour

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 edged together to seal. Bake at 425 degrees for 30-40 minutes, until crust is browned and milk is bubbly throughout.

Serves 8-10 people.