Title: Corn Pie
Categories: Penn Vegetable Pie
Yield: 1 9-inch

2	c	Fresh corn, cut from cob
1/2	c	Milk
1	tb	Butter
2	ts	Salt
1	ts	Sugar
PASTRY
1 1/2	c	Unsifted flour
1/2	c	Lard
1/2	ts	Salt
3	tb	Cold water

Rub the lard, flour and salt together until the lard is in pieces the size of peas. Lightly blend in the cold water. Roll out half of dough on floured board and line a 9 inch pie pan. Fill with corn filling and cover with crust. Pierce top crust all over with a two-pronged fork. Bake for 10 minutes in a very hot oven (400 degrees). Reduce heat to 325, baking 25 minutes more. It is eaten hot with the main course.

SOURCE: "Edna Eby Heller's Dutch Cookbook", copyright 1960

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