Description
Pennsylvania Dutch Corn Pie is a cozy, old-fashioned dish that’s perfect for summer when sweet corn is fresh and abundant. It’s a hearty vegetarian meal made with fresh corn, potatoes, and hard-boiled eggs, all tucked into a buttery double crust. Serve it warm with a pat of butter for a simple and satisfying meal.
Ingredients
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1 double pie crust (homemade or store-bought)
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2 cups fresh corn kernels (about 3-4 ears)
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2 cups peeled and diced potatoes
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3 hard-boiled eggs, chopped
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2 tablespoons butter
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1/2 cup whole milk or cream
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Salt and pepper to taste
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1 egg (beaten, for egg wash – optional)
Instructions
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Preheat your oven to 400°F (200°C).
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Roll out one half of the pie crust and fit it into a 9-inch pie plate.
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In a large bowl, combine corn, diced potatoes, and chopped hard-boiled eggs.
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Season with salt and pepper, then spoon the mixture into the pie shell.
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Dot with butter, then pour milk evenly over the filling.
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Roll out the second pie crust and place it on top. Seal and crimp the edges.
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Cut a few small slits in the top crust to let steam escape. Brush with egg wash if desired.
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Bake for 45–50 minutes, or until crust is golden brown and filling is bubbly.
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Let cool slightly before serving.
Notes
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This pie is traditionally served with a pat of butter on top.
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You can substitute canned or frozen corn if fresh isn’t available.
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Add fresh herbs like parsley or chives for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 125mg