Serves 6.
Pastry for 2-crust, 9-inch pie
6 ears fresh corn (or 3-1/2 cups canned or frozen corn)
3 hard-boiled eggs, peeled and sliced
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
1 tablespoon flour
1 tablespoon sugar
1-1/2 teaspoons salt
1/4 teaspoon pepper
4 tablespoons butter
3/4 cup light cream or half-and-half
Preheat oven to 450 degrees. Line pie plate with half the pastry. Remove corn kernels from cob with a sharp knife. Arrange corn, eggs, onion, and parsley in layers in the lined pie pan.
Combine flour, sugar, salt, and pepper; sprinkle over corn mixture. Dot with butter and pour cream over all.
Roll remaining piecrust 1/8-inch thick. Place over corn mixture and seal edges firmly. Make a slit in center of crust for steam to escape. Bake 8 minutes. Reduce heat to 350 degrees and bake 50 to 60 minutes longer, until crust is browned.
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