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CORN PIE

http://teriskitchen.com/padutch/cornpie.html

SERVES 4 to 6

I had forgotten all about Pennsylvania Dutch Corn Pie until several visitors to the site requested it. I didn't have my grandmother's recipe, so my mother and I put our heads together and came up with this. My mother doesn't know if Mammy used bacon, but we decided it added a nice smoky flavor. This is absolutely delicious. Omit the bacon for a vegetarian dish. Although we always enjoy corn pie as a main dish, it can be served to more people as a side.

INGREDIENTS

1 recipe for double crust pie (see favorite pie crust )

4 ounces thickly sliced slab bacon, diced (regular sliced bacon can be used)

1-1/2 pounds frozen corn kernels, rinsed in very hot water and drained well

1/2 cup finely chopped green pepper

1/2 cup finely chopped red pepper

3/4 cup finely chopped onion

Salt and pepper to taste

1 cup heavy or whipping cream

3 hardboiled eggs, peeled and sliced

1 egg, beaten

Make crust according to directions, using butter and adding 1 tablespoon dried parsley leaves and some freshly ground black pepper. Separate into 2 balls; refrigerate for at least 30 minutes.

Preheat oven to 425° F. Fry the bacon in a small skillet over medium-high heat until lightly browned, about 5 minutes. Drain well on paper towels. Roll the crusts into rectangles and place the first in the bottom of an 8x8-inch baking pan. In a large bowl, mix together the corn, peppers, onions, bacon, cream, salt and pepper. Pour into the baking pan. Lay the hardboiled eggs on top. Place the other crust on top. Crimp edges with bottom crust; prick with fork and brush with beaten egg. Bake for 10 minutes; reduce heat to 400° and bake an additional 20 to 30 minutes or until crust is golden brown and filling is bubbly. Remove from oven and let set about 10 minutes before cutting. Serve with a tossed salad.

Note: In a pinch, you can certainly use store-bought pie crust. It will just be missing the parsley and pepper.