Pennsylvania Dutch Corn Pie
Pennsylvania Dutch Corn Pie is a traditional comfort food made with sweet corn, potatoes, and hard-boiled eggs tucked into a flaky double crust. It’s creamy, savory, and surprisingly simple. Often served as a meatless main dish, this Amish and Mennonite favorite is perfect for a cozy family dinner or a holiday side.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main Dish or Side Dish
- Method: Baking
- Cuisine: Pennsylvania Dutch / Amish
Ingredients
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1 double pie crust (homemade or store-bought)
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2 cups fresh or frozen corn kernels
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2 medium potatoes, peeled and diced
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3 hard-boiled eggs, chopped
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1/4 cup butter
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1/2 cup milk or half-and-half
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Salt and black pepper, to taste
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Optional: 1 tablespoon chopped fresh parsley or chives
Instructions
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Preheat oven: Set oven to 375°F (190°C).
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Parboil the potatoes: In a pot, boil diced potatoes for 5–7 minutes until just tender. Drain and set aside.
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Assemble filling: In a large bowl, combine corn, potatoes, chopped eggs, melted butter, and milk. Season with salt and pepper to taste. Stir in herbs if using.
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Prepare the crust: Roll out one crust into a 9-inch pie dish. Fill with the corn mixture. Cover with the second crust, trim edges, and crimp to seal. Cut a few slits in the top for steam to escape.
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Bake: Bake for 35–40 minutes, or until crust is golden and filling is bubbling.
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Cool slightly and serve: Let pie rest for 10 minutes before slicing.
Notes
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For added richness, stir in 1/4 cup shredded cheddar cheese before baking.
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Add cooked ham or bacon if you’d like a meaty version.
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This pie is traditionally served with a side of stewed tomatoes or tomato gravy.
Find it online: https://ukfinda.com/pennsylvania-dutch-corn-pie/