Best 2 Pennsylvania Dutch Corn Pie Recipes
Pennsylvania Dutch Corn Pie is a classic comfort food dish that is bursting with flavor. It is a hearty and satisfying meal that is perfect for a weeknight dinner or a potluck. The combination of sweet corn, creamy filling, and flaky crust makes this dish a favorite among many. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a staple in your kitchen. Let's explore the best recipe for Pennsylvania Dutch Corn Pie and uncover all the secrets behind this delicious dish.
Here are our top 2 tried and tested recipes!
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.
Tips:
- Use fresh sweet corn for the best flavor.
- If you don't have fresh corn, you can use frozen corn that has been thawed and drained.
- Be sure to cook the corn until it is tender but still has a slight crunch.
- Don't overmix the batter, as this will make the corn pie tough.
- Bake the corn pie until it is golden brown and a toothpick inserted into the center comes out clean.
- Let the corn pie cool slightly before serving to allow the flavors to meld.
Conclusion:
Pennsylvania Dutch Corn Pie is a delicious and easy-to-make dish that is perfect for a summer potluck or picnic. The combination of sweet corn, creamy sauce, and crispy crust is sure to please everyone at the table. With its simple ingredients and straightforward instructions, this recipe is accessible to home cooks of all skill levels. So whether you're a seasoned pro or just starting out in the kitchen, be sure to give it a try. You won't be disappointed!
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