Corn Pie

Pastry for a 2-crust pie
3 cup of fresh corn
1 1/2 cups of raw potatoes, peeled and diced
2 or 3 hard boiled eggs, diced
Salt and freshly ground black pepper to taste
2 tablespoons of flour
Milk

Preheat the oven to 425 degrees Fahrenheit.

Line a casserole or a deep pie dish with the bottom pastry.

Combine the corn, the potatoes, and the eggs and pour into the pastry-lined dish. Add the salt and pepper to taste. Sprinkle with the flour. Add enough milk to cover the vegetables.

Cover the pie with the top pastry. Pinch the edges together to seal the pie. Make a small slit in the top crust to vent the steam.

Bake for 30 to 40 minutes, until the crust is browned and the milk is bubbly throughout.