Double Corn and Egg Pie

• Pastry for 2-Crust Pie
• 1 (1 lb.) can cream style corn
• 1 (

Combine corns, onion, salt and pepper, mixing well.

Arrange sliced eggs in pastry-lined 10" pie pan to make even layer. Top with corn mixture, then with cheese slices.

Adjust top crust; flute edges and cut team vents.

Bake in hot oven (425°F.) 30 minutes