Ingredients

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

Directions

Line a casserole or deep pie pan with pastry.

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

Cover with top pastry. Pinch edges together to seal. Bake at 425 degrees for 30-40 minutes, until crust is browned and milk is bubbly throughout.

Variation: add chunks of chicken, cut into 1-inch pieces.