Pennsylvania Dutch Corn Pie
Description
This Pennsylvania Dutch corn pie recipe features a hot, creamy potato, corn, and hard-cooked eggs filling in a flaky pie crust for a comforting meal.
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
•
1/2 cup milk
•
salt and pepper to taste
•
1 tablespoon butter
•
1 (14 1/10-ounce) package double-crust pie pastry, thawed
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2
Combine potato, whole kernel corn, cream-style corn, hard-cooked eggs, milk, salt, and black pepper in a large saucepan over medium heat; simmer for about 15 minutes.
3
Meanwhile, press 1 pie crust into bottom and up sides of a 9-inch pie plate. Pour hot potato-corn mixture into crust; dot with butter. Cover with remaining 1 pie crust; flute edges to seal. Cut a few ventilation slits in top crust. Place on the prepared baking sheet.
4
Bake in the preheated oven for 30 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is browned, about 10 minutes more. Serve hot.