Pennsylvania Dutch Corn Pie

Recipe by mandabears
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup milk
  • 1
    tablespoon butter
  • 15
    ounces ready to use pie crusts
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DIRECTIONS

  • 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.
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