Pennsylvania Dutch Corn Pie

 


Pennsylvania Dutch Corn Pie

Ingredients

1 large potato, peeled and chopped

1 (15 ounce) can whole kernel corn, drained

1 (15 ounce) can cream-style corn

3 large hard-cooked eggs, chopped

½ cup milk

salt and pepper to taste

1 tablespoon butter

1 14.1-ounce double-crust pie pastry, thawed

Directions

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

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.

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.

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.

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.

 

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