MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pennsylvania Dutch Corn Pie
Categories: Potatoes, Vegetabes, Pies, Pastry
Yield: 6 servings
1 c Diced, peeled potatoes
1/3 c Milk
2 lg Eggs
2 c Fresh or frozen corn;
- thawed
1 ts Sugar
1/2 ts Salt
2 Sheets refrigerated pie
- crust
Set oven @ 375ºF/190ºC.
Place potatoes in a small saucepan and cover with water.
Bring to a boil. Reduce heat; cover and cook until
tender, 6-8 minutes. Drain.
In a blender, combine the milk, eggs, corn, sugar and
salt; cover and process until blended.
Unroll 1 sheet dough into a 9" pie plate. Trim crust to
1/2" beyond rim of plate; flute edge. Spoon potatoes
into crust; top with corn mixture (crust will be full).
Roll out remaining dough; make a lattice top with crust.
Seal and flute edge.
Bake until crust is golden brown and filling is bubbly,
35-40 minutes.
Kathy Spang, Manheim, Pennsylvania
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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