Dutch Corn Pie
1 potato, large, peeled and cut up
15 ounces whole kernel corn, drained
15 ounces cream-style corn
3 eggs, hard cooked, cut up
salt and pepper
1/2 cup milk
1 tablespoon butter
15 ounces ready to use pie crusts
Preheat oven to 425 degrees
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.
Dab with pieces of butter.
Cover with top crust and pinch edges to seal.
Cut slits in the top crust to allow steam to escapes
Place on a cookie sheet.
Bake for 30 minutes, 425 degrees for 30 minutes.
Reduce oven to 350 degrees for 10 minutes.