Title: 511842 Pennsylvania Dutch Corn Pie
Categories: Regional Vegetable Pie
Yield: 6 Servings
| 2 | | (9-inch) pie crusts |
| 6 | | 8 ears fresh and tender white or yellow corn |
| 1 | ts | Sugar |
| 4 | | Pats butter or margarine Pepper |
| 1/2 | c | Milk |
Prepare corn. Husk, remove silks, wash, cut from ears, sprinkle with
sugar, dash of pepper, and mix. Roll out half of the pastry and line a
9-inch pie plate. Fill crust with cut corn. Cut 4 pats of butter in half
and dot on top of corn. Add milk to steam corn. Roll out remaining pastry
for top crust, cover filling and crimp edges to seal. Cut vents in top
crust and bake in 400 degree preheated oven for about 20 minutes until pie
crust browns. Turn temperature setting back to 350 degrees and bake
another 25 minutes. If desired, heat additional milk to pour over each
portion.