Description
Hearty Pennsylvania Dutch corn pie showcases rustic Midwestern comfort cooking with layers of creamy corn, tender chicken, and flaky pastry. Home cooks savor this nostalgic dish that connects generations through simple, satisfying ingredients.
Ingredients
Scale
- 1 double pie crust (homemade or store-bought)
- 2 cups corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 3 hard-boiled eggs, chopped
- ¼ cup (60 ml or 4 tbsps) butter
- ½ cup (120 ml) milk or half-and-half
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon chopped fresh parsley or chives (optional)
Instructions
- Preparation: Position oven rack at 375F (190C) to establish an optimal baking environment for the rustic corn pie.
- Potato Preparation: Parboil diced potatoes until tender, gently simmering to achieve a partially cooked texture. Drain and reserve potato cubes for the filling.
- Filling Creation: Blend sweet corn kernels, parboiled potatoes, and chopped hard-boiled eggs into a rich mixture. Incorporate melted butter and milk to develop a creamy consistency. Season with salt, pepper, and optional herbs, ensuring a harmonious and flavorful filling.
- Crust Assembly: Carefully drape the first pastry crust into a 9-inch pie dish. Pour the corn and potato mixture evenly, then cover with the second pastry layer. Trim excess edges, crimp to seal, and create strategic venting slits across the top crust to allow steam release.
- Baking Process: Transfer the pie to the preheated oven and bake for 35-40 minutes. Monitor until the crust achieves a golden-brown hue and the filling begins to bubble, signaling culinary perfection.
- Finishing Touch: Remove from oven and allow the pie to rest briefly, enabling flavors to meld. Slice and serve this traditional Pennsylvania Dutch delicacy while still warm and inviting.
Notes
- Potato Precision: Parboil potatoes carefully to maintain slight firmness; overcooking leads to mushy texture that disrupts the pie’s delicate structure.
- Corn Consistency: Use fresh or frozen corn kernels for optimal flavor; canned corn can make the filling watery and compromise the pie’s rich texture.
- Herb Enhancement: Experiment with thyme, sage, or chives to elevate the traditional flavor profile without overwhelming the classic Pennsylvania Dutch essence.
- Crust Crafting: Ensure cold butter and minimal handling when preparing pie crust to achieve a flaky, tender pastry that complements the hearty filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 320
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 80 mg