Pennsylvania Dutch Corn Pie

4.3
(68)

This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.

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Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hrs 10 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 large potato, peeled and chopped

  • 1 (15 ounce) can whole kernel corn, drained

  • 1 (15 ounce) can cream-style corn

  • 3 hard-cooked eggs, chopped

  • salt and pepper to taste

  • ½ cup milk

  • 1 tablespoon butter

  • 1 (15 ounce) package double crust ready-to-use pie crust

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.

  3. Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.

  4. Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

Note

You can double the filling, and use the extra to spoon over the slices of pie.

Nutrition Facts (per serving)

417 Calories
21g Fat
52g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 417
% Daily Value *
Total Fat 21g 27%
Saturated Fat 6g 30%
Cholesterol 85mg 28%
Sodium 624mg 27%
Total Carbohydrate 52g 19%
Dietary Fiber 5g 16%
Total Sugars 5g
Protein 9g
Vitamin C 12mg 62%
Calcium 42mg 3%
Iron 3mg 14%
Potassium 424mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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