Recipe by IMLIZARD
"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."
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potato, peeled and chopped
1 (15 ounce) can
whole kernel corn, drained
1 (15 ounce) can
hard-cooked eggs, chopped
salt and pepper to taste
1 (15 ounce) package
double crust ready-to-use pie crust
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.
While this is not bland, it is not full of flavor either. Although I like hard boiled eggs, their flavor did not blend with the rest of the ingredients. This might be a once-a-year dish, definitely not a staple.
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!
Ok, I’m sure I’m not the only person that when they first saw this recipe said to themselves. Corn…pie…corn…pie…Corn Pie??? You have to admit, the words corn and pie usually don’t go together, until now! This was great and I can’t wait to make it again so I can add chicken like it suggested some people do. I guess I shouldn’t have been surprised recipes like this coming from Amish country, simple, hearty and delicious. After all, among so many other wonderful things, they gave us buttermilk pie…hey wait a minute…
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pennsylvania Dutch Corn Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 186
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