Best 3 Pa Dutch Corn Pie Recipes
When looking for a hearty and comforting dish, Pennsylvania Dutch Corn Pie should be at the top of your list. This classic dish, also known as Shoofly Pie, is a beloved staple in the Pennsylvania Dutch community. With its creamy filling made from sweet corn, sugar, and spices, topped with a crispy crumb crust, it's no wonder this pie has stood the test of time. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating the perfect Pennsylvania Dutch Corn Pie, filled with flavor and sure to satisfy your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
PENNSYLVANIA DUTCH CORN PIE
This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.
Provided by IMLIZARD
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
- Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
- Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g
PENNSYLVANIA DUTCH CORN PIE
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.
Provided by mandabears
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
LATTICE CORN PIE
This unique side dish is full of old-fashioned goodness, with tender diced potatoes and a fresh, sweet corn flavor. Once you've tasted this delicious pie, you'll never want to serve corn any other way! -Kathy Spang, Manheim, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside. , In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended., Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 310 calories, Fat 16g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use fresh corn: Fresh corn on the cob is the best choice for this recipe, as it has the sweetest flavor. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
- Don't overcook the corn: Overcooked corn will be tough and chewy. The corn should be cooked just until it is tender, about 3-4 minutes.
- Use a good quality cheddar cheese: A sharp cheddar cheese will give the pie a more flavorful taste. If you can't find sharp cheddar, you can use a mild cheddar, but the flavor will be less pronounced.
- Don't overmix the batter: Overmixing the batter will make the pie tough. Mix the batter just until the ingredients are combined.
- Bake the pie until the top is golden brown: The pie is done baking when the top is golden brown and a toothpick inserted into the center comes out clean.
Conclusion:
Pennsylvania Dutch Corn Pie is a delicious and easy-to-make dish that is perfect for a summer meal. The pie is made with fresh corn, cheddar cheese, and a few simple ingredients. It can be served as a main course or a side dish. If you are looking for a delicious and hearty dish that is sure to please everyone at the table, Pennsylvania Dutch Corn Pie is the perfect choice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love