Lebanon PA, 3.29.2020: PA Dutch Corn Pie recipe by Jo Ellen's Kitchen.
Ingredients:

2 Pillsbury pie crusts;
2 cubed potatoes;
6 hard boiled eggs peeled and sliced;
1 can of whole corn (can substitute fresh or frozen corn);
2 raw eggs;
1 can of creamed corn;
5 pats of margarine;
salt & pepper.

Directions:
Grease bottom of a deep-dish pie pan with margarine or Crisco.
Roll one crust into the bottom of pan. Jab with fork 4-5 times.
Place a layer of cubed potatoes on bottom.
Place a layer of sliced hardboiled eggs on top of potatoes.
Placed a layer of whole corn on top of eggs.
In a bowl, thoroughly mix two raw eggs and creamed corn. Pour over other layers.
Top with 5 pats of margarine. Salt and pepper to taste.
Unroll second pie crust, and place on top of mixture. Place 3-4 small slits near center of pie to vent. Flute edges.
Bake in a 325 degree oven for 30 minutes or until crust is golden brown.
Cool for 10 minutes. Slice and serve.
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