Pennsylvania Dutch Corn Pie Recipes

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.

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.

Steps:

• Preheat oven to 425 degrees Fahreneheit.
• In a medium saucepan over medium heat, stir the potato, corn, creamed corn, hard cooked eggs, salt and pepper, and milk.
• Cook on low heat for 20 minutes.
• Press 1 pie crust in bottom and sides of a 9 inch pan.
• Pour hot filling into crust.
• Dot with pieces of butter.
• Cover with top crust and flute edges to seal.
• Cut slits in the top crust to allow steam to escape.
• Place on a cookie sheet.
• Bake for 30 minutes @ 425 degrees for 30 minutes.
• Reduce oven to 350 degrees for 10 minutes.