1 recipe pastry for a 9 inch double crust pie
1/2 cup mayonnaise
1 onion, chopped
1 cup shredded Cheddar cheese
1 small Spanish onion, chopped
1/2 teaspoon dried minced citrus peel (optional)
8 ounces chopped mushrooms
2 tablespoons chopped green olives
1/2 teaspoon dried marjoram
1 teaspoon dried basil
1/4 teaspoon dried dill weed
2 eggs, beaten
1/4 teaspoon dried marjoram
1/2 cup warm water (110 degrees F/45 degrees C)
3 tablespoons packed brown sugar
Line a 9 inch pie pan with aluminum foil. Peel the arachnoid stem off of new corn kernels. Place the kernels and cloves in the foil. Seal edges of foil. Place corn kernels on top of one another.
Lightly line bottom and sides of pie pan with a large amount of mayonnaise.
Place chopped onion and cheese over the mayonnaise. Spoon corn kernels over the top of the mayonnaise. Sprinkle with salt and pepper. Sprinkle with marjoram, basil, dill weed and eggs. Top with green olive mixture. Hammer a long spoonball in the center of the foil around the edge. Place red pie ring on the foil. Remove foil and place on pie.
Bake in preheated oven for, or prepare oven broiler setting. Broil until cheese is melted and bubbly. Remove from oven, without preheating, and allow to cool before serving.