Amish Pennsylvania Dutch Corn Pie
This first side dish is quite unusual for this cajun gal. It’s a corn pie. Corn takes on a whole new meaning. I think next time I try the recipe, I’m going to change it up. I’d like to add ground turkey or chicken to make it a main course. Of course, eating it as a main course just as it is would be fine. Should take you about 1 hour to make. Make sure to drain the whole kernel corn and add lots of cajun seasoning if available. If you are curious about where the other half of the pie is at. We ate half before I realized I hadn’t taken a picture. Enjoy!
1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can of cream-style corn
3 hard cooked eggs, chopped
1 pinch salt and pepper to taste
1/2 cup milk
1 (or more) tablespoons of butter
1 (15 ounce) package double crust ready-to-use pie crust
Preheat oven to 425 degrees F
In a saucepan over medium, stir together the potato, both cans of corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
Press one of the pie crust into the bottom and up the sides of a 9 inch pie plate. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees. Bake for an additional 10 minutes or until crust is browned. Served hot.