Pennsylvania Dutch Corn Pie

This corn pie is stuffed with a hot, creamy mixture of potato, canned corn, and hard-cooked eggs in a flaky pie crust for a comforting weeknight meal.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 423 Calories

Ingredients

• 1 tablespoon butter
• salt and pepper to taste
• 1 (15 ounce) can whole kernel corn, drained
• 3 hard-cooked eggs, chopped
• 1 (15 ounce) can cream-style corn
• 1 large potato, peeled and chopped
• 0.5 cup milk
• 1 (14.1-ounce) package double-crust pie pastry, thawed

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Step 2

Stir together potato, whole kernel corn, cream-style corn, hard-cooked eggs, milk, salt, and pepper in a large saucepan over medium heat. Simmer for about 15 minutes.

Step 3

Meanwhile, press one of the pie crusts into the bottom and up the sides of a 9-inch pie plate. I like to use a glass pie plate to check the bottom crust for doneness.

Step 4

Pour hot potato-corn mixture into crust. Dot with pieces of butter. Cover with top crust; flute the edges to seal. Cut a few slits in top crust to vent steam. Place on the prepared baking sheet.

Step 5

Bake in the preheated oven for 30 minutes, then reduce the temperature to 350 degrees F (175 degrees C). Continue baking until crust is browned, about 10 minutes more. Serve hot.