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Reviewed: Jun. 23, 2008

It sounded good but didnt have flavor at all and I even added garlic and onion. Used puffed pastry for the top seeing I was in a rush and didnt have time to make crust.

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COTECOTE


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Reviewed: Jun. 19, 2008

I chose this recipe because my husband is Pennsyvania Dutch and I am always looking for things to cook for him to remind him of home. He enjoyed this as did the rest of my family. It was very tasty. I followed the recipe as written. It was easy to make also.

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CAROLP56

	Cooking Level: Intermediate Living In: Wilmington, Delaware, USA
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Reviewed: Jun. 13, 2008

OMG! I was just telling someone about corn pie 2 days ago! They never heard of it and they're from PA. My grandma was a cook in Akron PA and made this all the time. Only difference is hers only had crust on top, she didn't use creamed corn and she put in some saffron. I am so making this!

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Karen K


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Reviewed: Mar. 31, 2008

this receipe is just like my mom's but we added crushed crackers on bottom of the crust .

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charlene


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Reviewed: Mar. 10, 2008

Great recipe! Very easy. I only gave it 4 stars because I think the bake time is too long. I followed the recipe instructions using a ready made pie dough and the crust was really dark brown when the timer went off. I'll reduce the baking time next time I make this.

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BARRYANDKAREN

	Cooking Level: Intermediate
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Reviewed: Jan. 25, 2008

This was good. I stuck to the original recipe, and was quite pleased. I liked the sweetness of the pie crust, but it's a little too much crust (especially when reheating for leftovers). Next time I'll try it with more filling and just the top crust.

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katie

	Cooking Level: Intermediate Home Town: Inman, Kansas, USA Living In: Los Angeles, California, USA
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Reviewed: Oct. 24, 2006

The Amish sure know how to cook.

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Reviewer:

Lindsay

	Cooking Level: Expert Living In: Grand Rapids, Michigan, USA
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Reviewed: Sep. 23, 2006

Corn pie was always a favorite of mine growing up - never tried with a can of creamed corn - it was very good - the kids love it as well.

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Julie P.


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Reviewed: May 8, 2006

Good! I made this exactly according to the recipe and it turned out yummy. I'll tweak it a little next time I make it by adding more potato (my favorite part of the pie) as well as some spices (garlic, onion powder, parsley) as it was kind of plain. But, it was definitely a success as written. My only complaint was that when I added the hot filling to the pie crust, the crusts became very soft and hard to work with. I poked through about 5 times while I was trying to seal the edges. It would probably be better to let the filling cool before adding it to the pie crust, but it's already a recipe that takes a long time so I doubt I'll ever want to wait. It didn't affect the taste, the pie just didn't look as good as a pie normally does because of all the leaky points around the edges. Thanks for the recipe!

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Cardamum

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA Living In: Boston, Massachusetts, USA
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Reviewed: Nov. 10, 2005

I decided to try this because my husband is "Pennsylvania Dutch" and thought he might like to try it. I LOVED IT, he HATED it and refused to eat it. I made it as a "side" dish" and I ended up giving HIM the rest of my dinner and I ate his serving of the pie, along with my childrens servings! I still can't figure out WHY everyone at the table balked at it!! I found it fantastic and actually had to FORCE myself to quit eating it because it just tasted so darn good! Next time I make this (and I guess I would be making it for myself only) I plan on adding the chicken and just having that as a meal! I gave this a five star rating, but I think this is one of those recipes that people will either LOVE... or HATE.

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KRYSALIS


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Reviewed: Jul. 17, 2005

I just moved to Pennsylvania from New York and when I saw this dish at a fair I immediately thought I wouldn't like it - but I was wrong! This version is deliscious and tastes just like the one I had at the fair.

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Reviewer:

REBE424


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