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    You are in: Home / Recipes / Pennsylvania Dutch Corn Pie Recipe
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    Pennsylvania Dutch Corn Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    mandabears's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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:

    1. 1
      Preheat oven to 425 degrees Fahreneheit.
    2. 2
      In a medium saucepan over medium heat, stir the potato, corn, creamed corn, hard cooked eggs, salt and pepper, and milk.
    3. 3
      Cook on low heat for 20 minutes.
    4. 4
      Press 1 pie crust in bottom and sides of a 9 inch pan.
    5. 5
      Pour hot filling into crust.
    6. 6
      Dot with pieces of butter.
    7. 7
      Cover with top crust and flute edges to seal.
    8. 8
      Cut slits in the top crust to allow steam to escape.
    9. 9
      Place on a cookie sheet.
    10. 10
      Bake for 30 minutes @ 425 degrees for 30 minutes.
    11. 11
      Reduce oven to 350 degrees for 10 minutes.

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    Nutritional Facts for Pennsylvania Dutch Corn Pie

    Serving Size: 1 (224 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 536.6
     
    Calories from Fat 251
    46%
    Total Fat 27.9 g
    43%
    Saturated Fat 8.0 g
    40%
    Cholesterol 100.9 mg
    33%
    Sodium 846.9 mg
    35%
    Total Carbohydrate 63.9 g
    21%
    Dietary Fiber 5.5 g
    22%
    Sugars 4.5 g
    18%
    Protein 11.7 g
    23%

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