Pennsylvania Dutch Corn Pie

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.

• 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

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.

Step 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.

Step 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.