2 (9-inch) pie crusts
6-8 ears fresh and tender white or yellow corn
1 tsp. sugar
4 pats butter
Pepper
1/2 c. milk

Prepare corn. Husk, remove silks, wash, cut from ears, sprinkle with sugar, dash of pepper, and mix.

Roll out half of the pastry and line a 9-inch pie plate. Fill crust with cut corn. Cut 4 pats of butter in half and dot on top of corn. Add milk to steam corn. Roll out remaining pastry for top crust, cover filling and crimp edges to seal. Cut vents in top crust and bake in 400 degree preheated oven for about 20 minutes until pie crust browns.

Turn temperature setting back to 350 degrees and bake another 25 minutes. If desired, heat additional milk to pour over each portion. Makes 4 to 6 servings.

Ric's Mother's recipe.