Recipe by mandabears
This delicious recipe is similar to a Corn Pie which DH and I purchased at Kissel of Stauffer Hill a superb supermarket in Lancaster PA. It has the same ingredients as Chicken Corn Soup, another Pennsylvania Dutch traditional recipe.I found the recipe on another recipe site.
Top Review by bstuthill
Just for so, I read this Pennsylvania Dutch recipe for Corn Pie. Born a Dutchman and I wondered for years how other people made up. Since my family is gone, I've done it the way my mother did it. Make a double crust, I use a small casserole dish, first rolled out dough goes in, layer of the par boiled corn , if using fresh,to which I add the milk, butter, salt and pepper layer of hard boiled eggs, layer of corn, etc finishing up with the eggs. Put second layer of rolled out dough on top, crimp and bake. I start at 425' for 15 mins to get the bottom crust quickly baked so as not to get too soggy. Turn the oven down to 350' for about another 15-20 mins. Watch for the pie to nicely brown. The only thing I've never put in is the potato but then that's a matter of taste. Since living on the west coast now, I make only the corn pie and potato stuffing these days.
- 1 potato, large, peeled and chopped
- 15 ounces whole kernel corn, drained
- 15 ounces cream-style corn
- 3 eggs, hard cooked, chopped
- salt and pepper
- 1⁄2 cup milk
- 1 tablespoon butter
- 15 ounces ready to use pie crusts
Directions See How It's Made
- Preheat oven to 425 degrees Fahreneheit.
- In a medium saucepan over medium heat, stir the potato, corn, creamed corn, hard cooked eggs, salt and pepper, and milk.
- Cook on low heat for 20 minutes.
- Press 1 pie crust in bottom and sides of a 9 inch pan.
- Pour hot filling into crust.
- Dot with pieces of butter.
- Cover with top crust and flute edges to seal.
- Cut slits in the top crust to allow steam to escape.
- Place on a cookie sheet.
- Bake for 30 minutes @ 425 degrees for 30 minutes.
- Reduce oven to 350 degrees for 10 minutes.