Sweet Corn Pie, Hard-Boiled Hen Egg, Purple Celery, Green Leaf Lettuce, Confit Garlic, Calendula Flowers
The actual pie I grew up eating was a normal sized pie. This one is a small version more appropriate for this forum, but just as delicious. The first step is to make the pie crust. Yes, that's right, I said "make" the pie crust. Buying a pre-made pie crust is just lazy and not worth the money. A little extra time spent will make the pie so much better. I use Thomas Keller's recipe from the Ad Hoc cookbook for making all of my pies.
While the pie dough chilled I prepared the filling. I pureed some of the corn kernels with raw cow's milk and then strained off all of the liquid. I sauteed onion and celery in butter and then added the corn milk, whisking until the liquid thickened up a bit. I chilled this completely then added fresh corn kernels.
I rolled the dough out to about a quarter inch thickness and line a ramekin with it, trimming the edges. I placed the filling inside and covered it with another layer of the dough, cutting a slit to allow steam out. I brushed the top with egg wash and sprinkled it with sea salt. I baked the pie, starting at 425 and then dropping to 375, til the crust was golden brown and the filling began bubbling.
I removed the pie from the ramekin and placed it on the plate. I garnished the plate with sliced hard-boiled eggs, calendula petals, purple celery and it's leaves and some lettuce hearts. I also spooned some of the reserved filling and sauteed red onion next to the pie along with the confit garlic cloves.
Sweet Corn - Buzby Farm
Raw Pastured Cow's Milk - Hillacres
Pastured Hen Egg - Hillacres
Purple Celery - Culton Organics
Calendula Flowers - My Garden