Today’s recipe is really yummy and super easy. I think you will enjoy this one!
Pennsylvania Dutch Corn Pie
1 large potato, peeled and chopped
1 can whole kernel corn, drained
1 can cream-style corn
3 hard-cooked eggs, chopped
1/2 cup milk
1 tablespoon butter
1 package double crust ready-to-use pie crust
Salt and pepper to taste
Preheat the oven to 425 degrees F.
In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
Press one of the pie crusts in to 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.
Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F. Bake for an additional 10 minutes, or until the crust is browned. Serve hot.