Amish Corn Pie

Ingredients

• Pastry for a 2 crust pie
• 3 cups fresh corn
• 1 1/2 cups raw potatoes, diced
• 2 or 3 hard boiled eggs, diced
• salt and pepper to taste
• 2 tablespoons flour
• milk

Directions:

Line a casserole or deep pie pan with pastry.

Combine corn, potatoes and eggs and pour into the pastry lined container.

Add salt and pepper. Sprinkle with flour and add enough milk to cover the vegetables.

Cover with top pastry and pinch edged together to seal.

Bake at 425 degrees for 30-40 minutes, until crust is browned and milk is bubbly throughout.

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