Pennsylvania Dutch Corn Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine potato, whole kernel corn, cream-style corn, hard-cooked eggs, milk, salt, and black pepper in a large saucepan over medium heat; simmer for about 15 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Meanwhile, press 1 pie crust into bottom and up sides of a 9-inch pie plate. Pour hot potato-corn mixture into crust; dot with butter. Cover with remaining 1 pie crust; flute edges to seal. Cut a few ventilation slits in top crust. Place on the prepared baking sheet.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven for 30 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is browned, about 10 minutes more. Serve hot.'}

📊 Nutrition Facts

Per serving (8 servings total)