This corn pie is my mom’s recipe. 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.
Preparation Details
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 8
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
Steps
- 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.
