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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This unique side dish is full of old-fashioned goodness, with tender diced potatoes and a fresh, sweet corn flavor. Once you've tasted this delicious pie, you'll never want to serve corn any other way! âKathy Spang, Manheim, Pennsylvania Ingredients:
1 cup diced peeled potatoes |
1/3 cup milk |
2 eggs |
2 cups fresh or frozen corn, thawed |
1 teaspoon sugar |
1/2 teaspoon salt |
1 package (15 ounces) refrigerated pie pastry |
Directions:
1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside.
2. In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended.
3. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges.
4. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Yield: 8 servings.
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