#3729 - Dutch Corn Pie

(by Shirley McNevich)

1 large baking potato (washed, peeled and cut into bite sized pieces)
1 - 15oz. can Del Monte whole kernel corn
1 - 15oz. can Del Monte cream style corn
3 hard boiled eggs (peeled and chopped)
6 slices of bacon (cooked and crumbled)
salt
fresh ground black pepper
1/2 cup milk
1 TBSP butter (cut into small pieces)
2 pie crust doughs

In a saucepan over medium heat add potatoes, whole kernel corn, cream style corn, chopped eggs, milk and salt/pepper (to your taste)--cook/stir until boiling, then turn back heat and simmer until potatoes are tender and mixture thickens. Remove from heat--add crumbled bacon--stir to mix. Place one pie crust dough into a greased pie plate and spray the inside of the crust with Pam. Pour the hot corn mixture into the crust and dot the butter evenly over the corn mixture. Place the top dough on the pie, then flute and seal the edges. Use a sharp knife to cut a few holes in the top dough. Place the pie plate on a cookie sheet (to catch any drips). Bake at 425 degrees for 30 minutes, then reduce heat to 350 degrees and bake 10-15 minutes longer or until crust is nice and brown. Cool slightly before cutting and serving.