Penna Dutch Corn Pie - cooking recipe

Ingredients

2 pie crusts (9 or 10-inches)
2 cans whole kernel corn
3 hard-boiled eggs
salt and pepper
dabs of butter or oleo
1 can oysters (can be used)

Preparation

Line pie plate with 1 crust.
Drain corn and reserve liquid. Add corn to crust.
Slice egg on top of corn.
Add a few dabs of butter or oleo.
Salt and pepper to taste.
If oysters are used, arrange on top (drain off liquid and save).
Put second crust on top and crimp edges.
Bake at 350\u00b0 for 1 hour.