Amish Corn Pie

Serving Size: 6 servings Preparation Time: 20 minutes Cooking Time: 40 minutes

Ingredients:

• 2 medium potatoes, diced
• 1 can (15 oz) cream-style corn
• 1 can (15 oz) whole kernel corn, drained
• 3 hard-boiled eggs, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1/2 cup whole milk
• 2 tablespoons butter, cut into pats
• 2 refrigerated pie dough rounds

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit and place one pie round into a 9-inch pie dish. Set it aside.
2. In a large pot, combine the diced potatoes, drained whole kernel corn, cream-style corn (with liquid), chopped eggs, and seasoning. Simmer the mixture for 15 minutes.
3. Transfer the filling to the prepared pie crust and evenly distribute the butter pats on top.
4. Place the second pie dough round over the filling and crimp the edges. Make a few slits in the center of the pie to allow steam to escape.
5. Bake the pie for 30 minutes, then cover it with foil and bake for an additional 10 minutes.
6. Serve the pie hot and enjoy!