| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
August 1994 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
pk |
Frozen corn kernels; (10-ounce) |
| 3 |
|
Green onions; chopped |
| 2 |
tb |
Chopped celery leaves |
| 1/3 |
c |
Soft herb cheese; (such as Boursin) |
| 2 |
|
Eggs |
| 2 |
|
Egg yolks |
| 2 |
tb |
All purpose flour |
| 1 1/4 |
c |
Half and half |
| 1 |
pk |
All Ready Pie Crusts; room temperature |
|
|
; (15-ounce) |
INSTRUCTIONS
Preheat oven to 375F. Melt butter in heavy medium skillet over medium-low
heat. Add corn and saute 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.
6 main-course or 8 side-dish servings.
Bon Appetit August 1994
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