Description
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.
Ingredients
- 1 large potato, peeled and chopped
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream-style corn
- 3 hard-cooked eggs, chopped
- salt and pepper to taste
- ½ cup milk
- 1 tablespoon butter
- 1 (15 ounce) package double crust ready-to-use pie crust
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8