Pennsylvania Dutch Corn Pie
Discover the hearty comfort of Pennsylvania Dutch Corn Pie, a traditional dish brimming with rustic flavors and simple ingredients that transport you to the heart of Amish country. This savory pie features layers of sweet fresh corn, tender diced potatoes, and rich hard-boiled eggs, all enveloped in a creamy, seasoned milk sauce. Encased in a golden, flaky double pie crust, this dish strikes the perfect balance between homestyle cooking and timeless flavors. Ideal as a main course or a satisfying side, this corn pie is a crowd-pleasing addition to any dinner table. With just 25 minutes of prep and a bake time of 50 minutes, it’s an easy way to bring a taste of Pennsylvania Dutch tradition to your home.
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Recipe Information
Ingredients
- 2 premade sheets (top and bottom) Pie crust
- 3 cups Fresh corn kernels
- 2 medium, peeled and diced Potatoes
- 3 large, peeled and sliced Hard-boiled eggs
- 1.5 cups Milk
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 egg, beaten Egg wash (optional)
Instructions
Preheat oven to 375°F (190°C).
In a medium saucepan, bring diced potatoes to a boil in salted water. Cook for 8–10 minutes or until just tender. Drain and set aside.
In a skillet over medium heat, melt the butter and whisk in the flour to form a roux. Cook for 1 minute, then gradually whisk in the milk until smooth. Simmer for 3–4 minutes, stirring constantly, until slightly thickened. Season with salt and pepper. Remove from heat.
Roll out one sheet of pie crust and fit it into a 9-inch pie plate, ensuring the crust hangs slightly over the edges.
Layer the pie with half of the corn, half of the potatoes, and half of the sliced hard-boiled eggs. Pour half of the milk mixture evenly over the layers. Repeat with the remaining half of ingredients.
Place the second sheet of pie crust over the top. Trim excess and crimp edges to seal. Cut slits in the top crust to allow steam to escape. Brush with egg wash if desired.
Bake in the preheated oven for 40–50 minutes, or until the crust is golden brown. Check after 30 minutes and cover edges with foil if browning too quickly.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.1 g | 236% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 20.7 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 5314 mg | 231% | |
| Total Carbohydrate | 444.4 g | 162% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 78.9 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 635 mg | 49% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4632 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
