Pennsylvania Dutch Corn Pie The Best Recipes

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Pennsylvania Dutch Corn Pie

"This is my mom's corn pie. We grew up consuming this and loving it inside the coronary heart of Amish united states of america. It is a very hearty dish, and smooth to make. Give this one a strive before making a decision you might not love it. Corn takes on an entire one-of-a-kind taste made this manner. Some humans upload cooked chicken to the pie as properly."

Ingredients :

1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, tired
1 (15 ounce) can cream-style corn
three hard-cooked eggs, chopped
salt and pepper to taste
half cup milk
1 tablespoon butter
1 (15 ounce) package double crust equipped-to-use pie crust

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H10M

Preheat the oven to 425 tiers F (220 ranges C).
In a saucepan over medium warmth, stir collectively the potato, complete kernel corn, creamed corn, difficult cooked eggs, salt, pepper and milk. Simmer for approximately 15 mins.
Press one of the pie crusts in to the bottom and up the edges of a 9 inch pie plate. I like to use clear glass so I can test the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the pinnacle crust, and flute the edges to seal. Cut some slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for clean smooth up.
Bake for half-hour in the preheated oven, then reduce the temperature to 350 stages F (one hundred seventy five degrees C). Bake for an extra 10 mins, or till the crust is browned. Serve hot.

Notes :

You can double the filling, and use the more to spoon over the slices of pie.
Reynolds® Aluminum foil can be used to maintain food wet, cook dinner it lightly, and make easy-up less difficult.

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