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Pennsylvania Dutch Corn Pie
Pennsylvania Dutch Corn Pie
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Savory corn pie filled with creamy potato, canned corn, and hard-boiled eggs, baked in a golden flaky crust for a comforting dinner.
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
  • 0.5 cup milk
  • 1 tablespoon butter
  • 1 (14.1-ounce) package double-crust pie pastry, thawed
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and then cover a baking sheet with aluminum foil.
  • Combine potato, whole kernel corn, cream-style corn, hard-cooked eggs, milk, salt, and pepper in a large saucepan over medium heat. Let simmer for approximately 15 minutes.
  • Press one pie crust into a 9-inch pie plate, ensuring it covers the bottom and sides. A glass pie plate can help check for doneness.
  • Spread the hot potato-corn mixture evenly into the crust. Sprinkle pieces of butter on top. Gently place the top crust over the filling and seal the edges by pressing them together. Make a few slits in the crust to allow steam to escape while baking. Transfer the pie to the baking sheet.
  • Preheat the oven and bake for 30 minutes until lightly golden. Reduce the temperature, bake for an additional 10 minutes until the crust is beautifully browned. Serve while hot.

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