PENNSYLVANIA DUTCH CORN PIE
Pennsylvania Dutch corn pie is an old-fashioned classic.
Pennsylvania Dutch corn pie is one of my favorite recipes ever. This pie is wonderful in summer using fresh garden corn cut from the cobb but I make it anytime with frozen corn, too. I honestly think I could eat a whole one of these pies. It is just that good. I am going to give you the way this pie was originally made and the way I make mine. You can put in additional ingredients but it won’t be an authentic old-fashioned, classic pie. I am sure some people will like it better with additions but my family likes it the way I am posting it here which is how it is supposed to be made.
Pennsylvania Dutch corn pie is a pie your grandmother may have made many years ago.
3 large potatoes, peeled and cubed (I use red skinned potatoes)
3 cups fresh or frozen corn
3 eggs, hard boiled, peeled and chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup milk
1 pie crust (check out our recipe for homemade pie crusts)
2 tablespoons butter
Peel and cube potatoes and boil covered in water on top of the stove about 8 minutes or until fork tender. Boil eggs in a pot, peel and dice. I use a glass 10 inch pie plate to make this pie but you could use a baking dish. If you add ingredients, you will need something bigger than a pie plate because this recipe fills my pie plate to the top. Drain potatoes and put in plate. Add the corn and chopped eggs and mix together. Sprinkle on salt and pepper. Pour milk over ingredients. Cut butter into small pieces on top. Spread pie crust over the filling and cut 3 slits in top of crust. (I used a Pillsbury frozen pie crust in the photos) I place my unbaked pie on a baking sheet in the oven. Bake in a preheated 425 degree oven for 30 minutes then reduce heat to 350 for 10 minutes. Serve the pie on a plate or in a bowl and spoon some of the milk in the bottom of the pie plate over the pie. Makes about 6 servings or 1 large pie. Enjoy!
Note: Some people add cooked chicken, ham, carrots, onion, garlic, bacon, cheese, celery and spices to the ingredients and you can use 2 crusts, a bottom and top crust and make it yours.
Pennsylvania Dutch Corn Pie
Ingredients
- 3 large potatoes peeled and cubed (I use red skinned potatoes)
- 3 cups fresh or frozen corn
- 3 eggs hard boiled, peeled and chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup milk
- 1 pie crust
- 2 tablespoons butter
Instructions
- Peel and cube potatoes and boil covered in water on top of the stove about 8 minutes or until fork tender. Boil eggs in a pot, peel and dice. I use a glass 10 inch pie plate to make this pie but you could use a baking dish. If you add ingredients, you will need something bigger than a pie plate because this recipe fills my pie plate to the top.
- Drain potatoes and put in plate. Add the corn and chopped eggs and mix together. Sprinkle on salt and pepper. Pour milk over ingredients. Cut butter into small pieces on top. Spread pie crust over the filling and cut 3 slits in top of crust. (I used a Pillsbury frozen pie crust in the photo) place my unbaked pie on a baking sheet in the oven.
- Bake in a preheated 425 degree oven for 30 minutes then reduce heat to 350 for 10 minutes. Serve the pie on a plate or in a bowl and spoon some of the milk in the bottom of the pie plate over the pie. Makes about 6 servings or 1 large pie
Notes
Don’t forget to pin Pennsylvania Dutch corn pie. 
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