Pennsylvania Dutch Corn Pie

• 1 potato, large, peeled and chopped
• 15 ounces whole kernel corn, drained
• 15 ounces cream-style corn
• 3 eggs, hard cooked, chopped
• salt and pepper
• 1/2 cup milk
• 1 tablespoon butter
• 15 ounces ready to use pie crusts

1. Preheat oven to 425 degrees Fahreneheit.
2. In a medium saucepan over medium heat, stir the potato, corn, creamed corn, hard cooked eggs, salt and pepper, and milk.
3. Cook on low heat for 20 minutes.
4. Press 1 pie crust in bottom and sides of a 9 inch pan.
5. Pour hot filling into crust.
6. Dot with pieces of butter.
7. Cover with top crust and flute edges to seal.
8. Cut slits in the top crust to allow steam to escape.
9. Place on a cookie sheet.
10. Bake for 30 minutes @ 425 degrees for 30 minutes.
11. Reduce oven to 350 degrees for 10 minutes.

potato, kernel corn, corn, eggs, salt, milk, butter, ready

Taken from www.food.com/recipe/pennsylvania-dutch-corn-pie-490321 (may not work)