FRESH CORN PIE
Make and share this Fresh Corn Pie recipe from Food.com.
Provided by Wildflour
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425º.
- Prick crust well on bottom and sides with fork, par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown. (Remove beans and parchment paper.)
- Stir together rest of ingredients except paprika and parsley. Pour carefully into pie shell.
- Sprinkle with a little paprika.
- Bake 10 minutes, reduce heat to 350º and bake 30 minutes longer or until center is almost firm. Cool about 10 minutes.
- Garnish with fresh chopped parsley if desired.
PENNSYLVANIA DUTCH CORN PIE
This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.
Provided by IMLIZARD
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
- Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
- Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g
FRESH CORN PIE
This pie is a fantastic way to use fresh corn in the summer. It's layers of goodness. The fresh corn separates from the filling to create a sweet layer of corn that tastes awesome on top of the buttery crust. Cheesy and fabulous, the creamy layer is similar to a quiche consistency. In fact, the pie is sort of like a fresh corn...
Provided by Kelly Williams
Categories Side Casseroles
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425º. Prick crust well on bottom and sides with a fork.
- 2. Par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown.
- 3. Remove beans and parchment paper.
- 4. Cut the corn kernels from the cob.
- 5. Stir together rest of ingredients except paprika and parsley.
- 6. Pour carefully into pie shell.
- 7. Sprinkle with a little paprika for color.
- 8. Bake 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until center is almost firm.
- 9. Cool about 10 minutes.
- 10. Garnish with fresh chopped parsley, if desired.
LATTICE CORN PIE
This unique side dish 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
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside. , In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended., Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 310 calories, Fat 16g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
SWEETCORN PIE
A very tasty side dish, that kids of all ages adore. My nephew, who is 33 years old still asks me to make this dish whenever he sees me, after he tasted it for the first time when he was 11 years old! I think I found this recipe in a South African magazine, but I cannot remember as I have been making this for the past 30 years! ***I have updated the recipe - most of the cheese goes into the pie and a little is sprinkled over the top. I have also added microwave instructions for making white sauce
Provided by Good Looking Cooking
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Make a white sauce with the flour, butter & milk - see note below.
- Add egg yolks, sweetcorn & salt & 3/4 cup of cheese.
- Beat the egg whites until stiff peaks form and fold into corn mixture.
- Put into a greased ovenware dish , sprinkle with remaining 1/4 cup of cheese, and bake in a 350 degree over for about half an hour until set.
- Directions for making white sauce in the microwave:.
- Place the butter in a microwave safe jug and melt on high for 45 seconds.
- Stir flour through and microwave for 30 seconds.
- Now stir in the milk a little at a time, then back in the microwave in 60 second increments, stirring in between.
- This should take 3-5 minutes dependant on the power of the microwave you are using.
Nutrition Facts : Calories 463.6, Fat 29.2, SaturatedFat 17.3, Cholesterol 170.9, Sodium 731, Carbohydrate 35, Fiber 2.3, Sugar 3.4, Protein 18.6
SWEET CORN PIE
Provided by Karen Keisir
Categories Cheese Vegetable Bake Corn Summer Bon Appétit Pennsylvania
Yield 6 main-course or 8 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Melt butter in heavy medium skillet over medium-low heat. Add corn and sauté 5 minutes. Add green onions and celery leaves and toss to heat through. Remove from heat.
- Mix cheese, eggs, yolks and flour in medium bowl. Gradually add half and half, stirring until mixture is smooth; add corn mixture.
- Unfold crusts on work surface and press out fold lines. Line 9-inch-diameter pie dish with 1 crust. Spoon filling into crust-lined dish. Arrange second crust over; pinch edges together to seal and crimp decoratively. Cut several slits in top of crust to allow steam to escape.
- Bake pie until filling is puffed and golden, about 45 minutes. Let stand 15 minutes; serve warm.
CRANBERRY APPLE SHEET PIE
My husband loves pie, so I made one with apples, raspberries and cranberries. This apple cranberry slab pie is so good, I bend the rules and let the grandkids have it for breakfast. -Brenda Smith, Curran, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., Roll out larger portion of dough between 2 pieces of waxed paper into a 18x13-in. rectangle. Remove top sheet of waxed paper; place a 15x10x1-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Allow to chill while preparing filling. , In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Remove from heat; stir in raspberries. Set aside to cool completely. , Preheat oven to 375°. Add filling to prepared crust., On a well-floured surface, roll remaining dough into a 1/8-in.-thick rectangle; cut into 1-1/2-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with egg wash; sprinkle with additional sugar or coarse sugar., Bake on lowest oven rack 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with whipped cream.
Nutrition Facts : Calories 352 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 51g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.
More about "fresh corn pie recipes"
CHEDDAR SWEET CORN PIE - NATURAL COMFORT KITCHEN
From naturalcomfortkitchen.com
Reviews 81Servings 6-8Cuisine CasseroleCategory Main Dish
- Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.
- Melt 1 1/2 tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes, until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2 to 3 minutes, until garlic is fragrant but not browned. Combine onion/garlic mixture in a medium mixing bowl with corn, milk, 1 1/2 cup cheese, 1/2 cup panko, salt and pepper, and chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.
- Melt remaining 1/2 tablespoon butter, let cool slightly, then combine with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.
- The pie keeps well for a couple days (at least) when prepared and baked in advance. It would be delicious for an end of summer brunch! Just add mimosas.
PENNSYLVANIA DUTCH CORN PIE – A COALCRACKER IN THE …
From acoalcrackerinthekitchen.com
THE MOST DELICIOUS AND MEMORABLE CORN PIE - SIMPLY …
From simplytrinicooking.com
TOMATO AND CORN PIE RECIPE WITH FRESH BASIL - FROM A …
From fromachefskitchen.com
2 SURPRISING WAYS TO USE CREAM-STYLE CORN
From realsimple.com
FREE THIS WEEK: YELAPA-STYLE SWEET CORN PIE
From deal.town
CORN PIE RECIPE - FOODIE-NATION
From foodienationtt.com
PENNSYLVANIA DUTCH CORN PIE
From thesouthernladycooks.com
FRESH CORN, HOT PEPPER, AND FETA SAVORY PIE - EVERYDAY PIE
From everydaypie.com
4.7/5 (6)Estimated Reading Time 7 minsCategory Savory PieTotal Time 1 hr 30 mins
- Prepare pastry: Line a 9” pie dish fitted with pastry with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 5 minutes. Set aside until ready to use. Lower the heat to 375º.
- Meanwhile cook corn filling: Heat oil in a large skillet over medium heat. Add onions and cook until beginning to soften, about 5 minutes. Add garlic and hot pepper and cook for an additional 1 minute. Add in corn and cook for 5 minutes. Remove from heat and set aside to cool slightly.
- In a large bowl whisk together eggs, cream, salt and pepper. Add in the feta, scallions and corn filling and mix until combined.
SWEET CORN PIE - MELISSA COOKSTON
From melissacookston.com
SAVORY CORN PIE - EVERYDAY PIE
From everydaypie.com
SAVORY CORN PUDDING PIE – HEY THERE, BAKERS, IT’S FRESH SEASON – …
From thepieacademy.com
CHRISTOPHER KIMBALL’S MILK STREET | RECIPES, TV AND COOKING TIPS
From 177milkstreet.com
CORN PIE – 5 BOYS BAKER
From 5boysbaker.com
BROWN BUTTER PECAN PIE RECIPE
From washingtonpost.com
ELOTES (MEXICAN STREET CORN) RECIPE - HOW TO MAKE ELOTES
From countryliving.com
30+ BEST CORN RECIPES - WHAT TO MAKE WITH FRESH CORN
From thekitchn.com
SWEET CORN CREAM PIE | THE FRAYED APRON
From thefrayedapron.com
15 BEST FISH FRY RECIPES - EASY FISH FRY MENU IDEAS
From thepioneerwoman.com
SWEET CORN PIE | FOR WHEN YOU'RE IN THE MOOD FOR AN ORIGINAL TASTY …
From vvsupremo.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #side-dishes #american #dietary #midwestern
You'll also love