This Pennsylvania Dutch corn pie 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
Pennsylvania Dutch Corn Pie
Pennsylvania Dutch Corn Pie Tips
What else can you put in Pennsylvania Dutch corn pie?
Many recipes for Pennsylvania Dutch corn pie include hard-boiled eggs instead of raw, but you can also add hard-boiled eggs to this pie for more texture. For a pie that’s more meal-like, add cubed cooked chicken. For more inspiration, check out more of our Pennsylvania Dutch recipes.What can you serve with Pennsylvania Dutch corn pie?
A simple side salad can round out this pie for lunch or dinner. Switch up your favorites with one of these easy side salad recipes sure to become a new family favorite.How do you store Pennsylvania Dutch corn pie?
Store Pennsylvania Dutch corn pie in the fridge, in a covered carrier or wrapped well. Eat within a few days so the crust doesn’t get too soggy. You can also freeze it by placing the baked pie in the freezer, uncovered, until slightly firm (which will only take about 2-3 hours). Remove the pie from the freezer and tightly wrap it in 2 or 3 layers of plastic wrap, or enough for all sides to be completely covered. Then, place in a large freezer bag and seal it shut. Here are more tips on how to freeze a pie.—Maggie Knoebel, Taste Recipes Culinary Assistant
Pennsylvania Dutch Corn Pie
Prep Time
25 min
Cook Time
35 min
Yield
8 servings
Ingredients
- 1 cup diced peeled potatoes
- 1/3 cup 2% milk
- 2 large eggs
- 2 cups fresh or frozen corn, thawed
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 sheets refrigerated pie crust
Directions
- Preheat oven to 375°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 6-8 minutes. Drain.
- In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended.
- Unroll 1 sheet dough into a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining dough; make a lattice top with crust. Seal and flute edge.
- Bake until crust is golden brown and filling is bubbly, 35-40 minutes.
Nutrition Facts
1 piece: 308 calories, 16g fat (7g saturated fat), 57mg cholesterol, 373mg sodium, 37g carbohydrate (5g sugars, 1g fiber), 5g protein.
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