Pennsylvania Dutch Corn Pie

May 11, 2023May 11, 20230 1

Delicious Pennsylvania Dutch Corn Pie recipe for your dinner

by The Chefin Pie

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

517

Sugar

Fat

37g

Pennsylvania Dutch Corn Pie is a classic Pennsylvania Dutch recipe that has been handed down through generations of farmers. It is typically made with fresh ingredients that are readily available in the region. This hearty dish is perfect for cold winter nights and is often served with a side salad or vegetable. It is a filling and satisfying meal that is sure to please even the pickiest eaters.

Instructions

1.	Preheat oven to 375°F.
2.	In a mixing bowl, combine the potato, whole kernel corn, cream-style corn, and eggs.
3.	Add salt and pepper to taste.
4.	In a measuring cup, combine milk and butter.
5.	Roll one of the pie crusts out onto a lightly floured surface and line a 9-inch pie plate with it.
6.	Pour the corn mixture into the pie crust.
7.	Roll out the other pie crust and place on top of the corn mixture, crimp the edges to seal the pie.
8.	Brush the top with the milk and butter mixture.
9.	Cut a few slits in the top crust to allow steam to escape.
10.	Bake in preheated oven for 45-50 minutes or until crust is golden brown.

PROS

Pennsylvania Dutch Corn Pie is a creamy, corn-filled pie that is comforting and delicious.
It is perfect for a hearty family dinner or a potluck gathering.
It is a great way to use up leftover corn and potatoes.

It is also a vegetarian dish.

CONS

This dish is high in carbohydrates and calories, making it not the best choice for those on a low-carb or low-calorie diet.

It is also relatively high in fat and sodium.

HEALTH & BENEFITS

Corn is a good source of fiber, vitamin C, and antioxidants.
Potatoes are high in potassium, vitamin C, and vitamin B6. They are also low in calories and fat.

	1 potato , large , peeled and chopped
	15 ounces whole kernel corn , drained
	15 ounces cream-style corn
	3 eggs , hard cooked , chopped
	salt and pepper
	1/2 cup milk
	1 tablespoon butter
	15 ounces ready to use pie crusts