Sweet Corn Pie
Recipe By :Karen Keisir: Bechtelsville, PA
1 tablespoon
butter
1 10 Oz
Package frozen corn kernels
3 green
onions -- chopped
2
tablespoons chopped celery leaves
1/3 cup soft
herb cheese -- (such as Boursin)
2 eggs
2 egg yolks
2
tablespoons all purpose flour
1 1/4 cups
half and half
1 15 Oz
Package All Ready Pie Crusts -- room temperature
Preheat oven to 375°F. Melt butter in heavy medium
skillet over medium-low heat.
Add corn and
sauté 5 minutes. Add green onions and celery leaves and toss to heat
through. Remove from heat.
Mix cheese, eggs, yolks and flour in medium bowl.
Gradually add half and half, stirring
until mixture is smooth; add corn mixture.
Unfold crusts on work surface and press out fold
lines. Line 9-inch-diameter pie dish
with 1 crust. Spoon filling into crust-lined dish. Arrange second crust over;
pinch edges together to seal and crimp decoratively. Cut several slits in top
of crust to allow steam to escape.
Bake pie until filling is puffed and golden, about
45 minutes. Let stand 15 minutes;
serve warm.
Description: "6
main-course or 8 side-dish servings."
Source: "Bon
Appetit 1994-08"
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