Pennsylvania Dutch Corn Pie

Total Time Prep: 25 min. Bake: 35 min.
Yield 8 servings
Test Kitchen Approved
This Pennsylvania Dutch corn pie 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

Ingredients

  • 1 cup diced peeled potatoes
  • 1/3 cup 2% milk
  • 2 large eggs
  • 2 cups fresh or frozen corn, thawed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 sheets refrigerated pie crust

Directions

  1. Preheat oven to 375°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 6-8 minutes. Drain.
  2. In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended.
  3. Unroll 1 sheet dough into a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining dough; make a lattice top with crust. Seal and flute edge.
  4. Bake until crust is golden brown and filling is bubbly, 35-40 minutes.

Nutrition Facts

1 piece: 308 calories, 16g fat (7g saturated fat), 57mg cholesterol, 373mg sodium, 37g carbohydrate (5g sugars, 1g fiber), 5g protein.

This Pennsylvania Dutch corn pie 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
Recipe Creator

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