Another fruit bread to enjoy with hot tea or lemonade. This bread is incredibly moist.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 1 large potato, peeled and chopped
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream-style corn
- 3 large hard-cooked eggs, chopped
- ½ cup milk
- salt and pepper to taste
- 1 tablespoon butter
- 1 14.1-ounce double-crust pie pastry, thawed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Stir together potato, whole kernel corn, cream-style corn, hard-cooked eggs, milk, salt, and pepper in a large saucepan over medium heat. Simmer for about 15 minutes.
- Meanwhile, press one of the pie crusts into the bottom and up the sides of a 9-inch pie plate. I like to use a glass pie plate to check the bottom crust for doneness.
- Pour hot potato-corn mixture into crust. Dot with pieces of butter. Cover with top crust; flute the edges to seal. Cut a few slits in top crust to vent steam. Place on the prepared baking sheet.
- Bake in the preheated oven for 30 minutes, then reduce the temperature to 350 degrees F (175 degrees C). Continue baking until crust is browned, about 10 minutes more. Serve hot.
- You can double the filling and spoon the extra over slices of pie to serve.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 457 mg |
| Sugars | 8 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
It was rather flavorless. Even with a lot of pepper and added shredded chicken, it was rather bland and boring.
True PA Corn pie is only made with fresh corn off the cob. Then cooked in milk and butter. Strain and separate the cooked corn and milk . Put the corn and as many hard boiled eggs you want only in the pie crust. When serving pour the corn milk over the pie of pie.
So easy to make and is truly a comfort food to my family. Made it with meatloaf and they loved it!
This is a summer staple in our house, Lancaster, PA! I add some shredded chicken to make it a complete meal. Forgot to take a picture of the whole pie because our mouths were watering and we wanted to dig in!
Great Pie from Back Home, I grew up in Lancaster Pa, and Moved to Mebane NC. This was such a GREAT Reminder of PA Home Cooking, Thanks
I made this slightly differently by making a special meal sauce instead of adding the butter and milk separately. This allowed the corn pie to really stick a little bit better and not fall apart. Also needed to cook it at 350 for 50 mins????
I made this recipe as is and it turned out great, don’t forget to make extra filling to put on top of pie for serving, it tends to be a little dry after baking.
This recipe is excellent! I’ve made it a few times but tonight I added some leftover ham. Delicious!!
I made this for my nephew’s birthday – he’s from PA & had grandparents from Lancaster County & grew up eating his grandmother’s Pennsylvania Dutch dishes. This was one of his favorites dishes, so I decided to give it a try. He said it was just like he remembers, so I’m calling it a success! So happy I found this recipe! Thank you!
When my mom made this growing up. She would also add spam to hers. Now that i make it i cube up some ham steaks and put that in my pie. It is wo delicious.
Kids liked it
Very good base recipe. I am PA Dutch and have enjoyed corn pie every summer since the 1960’s. First, try and use FRESH corn, it makes a huge flavor improvement. I just cut the corn off 4 or 5 cobs and mix it with cooked potato, hard boiled eggs, butter and milk. I do not cook the filling ~ after all it’s being baked. My favorite seasonings are 1 tsp. salt, 1 tsp. chicken bullion powder, 1/2 tsp celery salt and 1/2 tsp pepper. Yummy favorite!
Living Pa Dutch Country we have always made this but using fresh corn from the cob when in season. I also has a little onion. And to top it off after it is baked we warm some milk with a little butter to pour over our individual servings.
I looked this recipe up to figure out how long to bake mine, ingredients were exactly the same. Only difference is I don’t put everything together in a pan and heat it up first. I layer mine in the pie pan by the bottom crust, potatoes, salt-and-pepper,, add the corn, cut up the hard-boiled eggs Top with creamed corn and a few slices of butter an add top crust. My family also uses the juice from the corn to make almost a gravy to put on top afterwards by using the corn juice, milk, butter, salt pepper. Very very good!
This is a good recipe….however the name Pennsylvania Dutch is somewhat erroneously presented ….as I am Pennsylvania dutch born and raised and we never used corn out of a can…
I’m from Central PA and grew up on corn pie and LOVE it!! I’ve learned to make it from my grandma without the creamed corn and only a top crust. Everything else is spot on. I cringe at reading some of these reviews. People, apparently not PA Dutch, adding celery, onion, bacon, cheese, sage, garlic…….OMG!!!!!!! Why review a dish if so many changes are made. Please don’t ruin our Pennsylvania heritage!
When I was a child, my mother made Corn Pie. I loved it! She died when I was ten, and so I didn’t know how she made it. I’m finding that if I do searches on All Recipes, I am sometimes fortunate enough to find recipes that taste much like those I remember. This for Corn Pie tastes muich like I remember. I freeze my own sweet corn, so instead of using the cans of whole kernel corn and creamed corn, I used two quart bags of my own corn. I added a bit of saffron and it tasted just like Mother’s. When I find a recipe that tastes like hers, all kinds of wonderful memories come flooding back. One small change I will make the next time — instead of baking it for 30 minutes in the 425º pre-heated oven, I will bake it 20 minutes and then turn the oven down to 350º and continue baking for 20 min. Mine got a little more brown than I would have liked, but was delicious, nevertheless.
It is an unusual combination, that somehow really works together for a great tasting meal.
I made this for pot luck bible study.Everyone loved it I shook some onion powder in the mix. ‘thank you for posting
I added a little more potato and one more hardball egg still this was very bland I even added more pepper and salt and paprika and still dish was to bland If anyone has come up with other seasons please let me know I have not been able to find a simple corn pie I also cut the time back because I have a conventional oven so the heat time on original recipe was to high pie was very hearted but way to bland the other thing I did was I cooked the potatoes in some milk till they were denta drained put aside then mixed the corn and other ingredients in pot and cooked all together, then once potatoes were better cook poorer into crust . I will try again but need to know what other seasons would work
I added bite-sized chunks of chicken and about a half pound of diced bacon. The results were about as good as anything I’ve ever made…