Corn Pie Recipe
Yield: 1 9-inchRecipe by luhu.jp
Ingredients:
2 cup: fresh corn, cut from cob,
1/2 cup: milk,
1 tablespoon: butter,
2 teaspoon: salt,
1 teaspoon: sugar,
PASTRY
1 1/2 cup: unsifted flour,
1/2 cup: lard,
1/2 teaspoon: salt,
3 tablespoon: cold water,
Directions:
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 Hellers Dutch Cookbook", copyright 1960
Yield: 1 9-inch
Source from luhu.jp
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 Hellers Dutch Cookbook", copyright 1960
Yield: 1 9-inch
Source from luhu.jp