This recipe belonged to my maternal grandmother, and my mother gave it to me verbally. This may be the first time it has ever been written down. Originally, the corn pie would have been baked in a wood-fired cook stove, but the recipe has been adjusted for gas and electric ovens.
• 1 dozen ears corn
• 3 potatoes
• 3 hard boiled eggs, chopped
• 1 to 1 1/2 cups milk, scalded
• 4 tablespoons butter
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• Pie dough for a double-crust pie
1. Preheat oven to 350 degrees Fahrenheit. If using fresh corn, cook corn in boiling water about 8 minutes. When cool enough to handle, cut cooked corn off cob. Peel and slice potatoes. Cook potatoes in a small amount of water for about 15 minutes, until tender. Drain thoroughly.
2. Layer corn, potatoes, and chopped hard-boiled eggs in an unbaked piecrust in a 9 or 10 inch deep-dish pie pan. Season with salt and pepper. Melt butter and add to lightly scalded milk in a glass measure cup. Pour into the pie. Add just enough milk to barely cover the ingredients, keeping the level of milk at least 1/2 inch below top of pie dish. Save any remaining milk/butter mixture to serve on the side. Roll remaining pie dough and place on top of pie. Flute edges and make several slits in the top.
3. Place corn pie on a cookie sheet in the oven. Bake for 1 hour. Remove from oven; wait 5-10 minutes before cutting. Pour extra milk/butter mixture over individual servings if needed.
Learn more about open-pollinated sweet corn in the article Sweet Taste of Summer.