Pennsylvania Dutch Corn Pie - cooking recipe

Ingredients

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

Preparation

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