Delicious Pennsylvania Dutch Creamed Corn Pie
Savor the rich flavors of Pennsylvania Dutch cuisine with this delightful Creamed Corn Pie. Inspired by traditional Chicken Corn Soup, this dish features a warm blend of tender potatoes, sweet whole kernel corn, and creamy corn filling, all beautifully encased in a flaky pie crust. A comforting and hearty meal perfect for family gatherings or a cozy dinner, this recipe is a tribute to the culinary heritage of Lancaster, PA, where delicious pies like this one abound. Enjoy a slice of nostalgia with every bite!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Potato
1 (large, peeled and chopped)
Whole kernel corn
15 ounces (drained)
Cream-style corn
15 ounces (none)
Eggs
3 (hard cooked, chopped)
Salt
to taste (none)
Pepper
to taste (none)
Milk
1/2 cup (none)
Butter
1 tablespoon (cut into small pieces)
Ready-to-use pie crusts
15 ounces (2 crusts (top and bottom))
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a medium saucepan over medium heat, combine the chopped potatoes, drained whole kernel corn, cream-style corn, chopped hard-cooked eggs, salt, pepper, and milk.
3
Cook the mixture on low heat for approximately 20 minutes, stirring occasionally until the potatoes are tender.
4
Roll out one pie crust and press it into the bottom and along the sides of a 9-inch pie pan, ensuring a good seal.
5
Carefully pour the warm filling into the prepared crust, spreading it evenly.
6
Dot the filling with small pieces of butter for added richness.
7
Place the second pie crust over the filling and seal the edges by fluting them with your fingers or a fork.
8
Cut several slits into the top crust to allow steam to escape during baking.
9
Place the pie on a cookie sheet to catch any drips.
10
Bake in the preheated oven for 30 minutes at 425°F (220°C).
11
Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10 minutes, or until the crust is golden brown.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Pennsylvania Dutch Creamed Corn Pie?
It is a savory comfort food dish inspired by traditional Chicken Corn Soup, featuring potatoes, corn, and hard-cooked eggs in a flaky crust.
What are the main ingredients for the filling?
The filling consists of a large potato, whole kernel corn, cream-style corn, hard-cooked eggs, milk, salt, pepper, and butter.
How many eggs are required for this recipe?
You will need 3 hard-cooked eggs that have been chopped.
What types of corn are used in this pie?
This recipe uses a combination of one 15-ounce can of drained whole kernel corn and one 15-ounce can of cream-style corn.
Do I need to peel the potatoes?
Yes, the recipe specifies using one large potato that has been peeled and chopped.
How long should I cook the filling on the stove?
The filling should be cooked on low heat for approximately 20 minutes until the potatoes are tender.
What size pie pan is recommended?
A 9-inch pie pan is recommended for this recipe.
What is the initial oven temperature?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
How long does the pie bake at the higher temperature?
Bake the pie at 425 degrees Fahrenheit for the first 30 minutes.
Does the oven temperature change during baking?
Yes, after 30 minutes, reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
How much longer does it bake after reducing the temperature?
Continue baking for an additional 10 minutes at the lower temperature.
Why do I need to cut slits in the top crust?
Slits allow steam to escape while the pie is baking in the oven.
Is this a sweet or savory pie?
This is a savory pie categorized as comfort food and a hearty meal.
Where does this recipe originate?
The recipe is a tribute to the culinary heritage of Lancaster, Pennsylvania.
What kind of crust should I use?
You can use two 15-ounce ready-to-use pie crusts for the top and bottom.
How do I seal the edges of the pie?
You can seal the edges by fluting them with your fingers or a fork.
Should the whole kernel corn be drained?
Yes, you should drain the 15 ounces of whole kernel corn before adding it to the mixture.
When do I add the butter?
Dot the filling with small pieces of butter after pouring it into the bottom crust but before adding the top crust.
Why should I place the pie on a cookie sheet?
Placing the pie on a cookie sheet helps catch any drips that might occur during baking.
How do I know when the pie is done?
The pie is done when the crust has turned a golden brown color.
How much milk is used in the recipe?
The recipe calls for 1/2 cup of milk.
What type of potato works best?
One large potato, peeled and chopped, is used to provide texture and heartiness.
Is the filling cooked before it goes into the oven?
Yes, the filling ingredients are combined and cooked on a saucepan for 20 minutes before being poured into the crust.
What seasoning is needed?
Simply add salt and pepper to taste.
How many servings does this make?
While not specified exactly, a standard 9-inch pie usually yields 6 to 8 servings.
Can I use homemade pie crusts?
Yes, you can substitute the ready-to-use crusts with your favorite homemade double-crust recipe.
What inspired this recipe?
It is inspired by the traditional flavors found in Pennsylvania Dutch Chicken Corn Soup.
Does the filling need to be warm when poured into the crust?
Yes, the instructions say to carefully pour the warm filling into the prepared bottom crust.
What are the common tags for this recipe?
Tags include savory pie, pennsylvania dutch, creamed corn, comfort food, and hearty meals.
Is cream-style corn the same as whole kernel corn?
No, cream-style corn has a creamy consistency, and this recipe uses both types to achieve the perfect texture.