Preparation / Directions:
Cook corn, potatoes, onion and celery in water until done, drain water. Add
eggs, milk and butter. Use a deep pie dish. Put into pie crust and scratch
the lid. Bake on a cookie sheet at 375 deg. for 30-45 minutes or until
golden
brown.
SHORT CUT - Great looking short cut, it's certainly worth a try.
You can use a prepared freezer crust for the bottom crust and a refrigerator
crust for the top.
The recipe is as follows:
Use 4 - 5 ears of fresh corn, removed from the cob. Put the corn into the
pie
shell, add 1 teaspoon salt, 3 tablespoons of flour and 2 tablespoons of
softened butter (dabbed on top of corn). Add milk until you see it come up
around the sides. Place 2 eggs (hard boiled and sliced) on top of the corn.
Cover the pie with a top crust. Bake at 375 degrees for about 60 minutes.
(serve topped with a white sauce
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