Pennsylvania Dutch Corn Pie Recipe

Directions

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.

Reviews (30)

KRYSALIS

Nov. 10, 2005

"I decided to try this because my husband is "Pennsylvania Dutch" and thought he might like to try it. I LOVED IT, he HATED it and refused to eat it. I made it as a "side" dish" and I ended up giving..." See more HIM the rest of my dinner and I ate his serving of the pie, along with my childrens servings! I still can't figure out WHY everyone at the table balked at it!! I found it fantastic and actually had to FORCE myself to quit eating it because it just tasted so darn good! Next time I make this (and I guess I would be making it for myself only) I plan on adding the chicken and just having that as a meal! I gave this a five star rating, but I think this is one of those recipes that people will either LOVE... or HATE."

Cardamum

May. 8, 2006

"Good! I made this exactly according to the recipe and it turned out yummy. I'll tweak it a little next time I make it by adding more potato (my favorite part of the pie) as well as some spices (garl..." See moreic, onion powder, parsley) as it was kind of plain. But, it was definitely a success as written. My only complaint was that when I added the hot filling to the pie crust, the crusts became very soft and hard to work with. I poked through about 5 times while I was trying to seal the edges. It would probably be better to let the filling cool before adding it to the pie crust, but it's already a recipe that takes a long time so I doubt I'll ever want to wait. It didn't affect the taste, the pie just didn't look as good as a pie normally does because of all the leaky points around the edges. Thanks for the recipe!"

OStreetGuy

Dec. 27, 2008

"Ok, I’m sure I’m not the only person that when they first saw this recipe said to themselves. Corn…pie…corn…pie…Corn Pie??? You have to admit, the words corn and pie usually don’t go together, until..." See more now! This was great and I can’t wait to make it again so I can add chicken like it suggested some people do. I guess I shouldn’t have been surprised recipes like this coming from Amish country, simple, hearty and delicious. After all, among so many other wonderful things, they gave us buttermilk pie…hey wait a minute… "

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