Corn Pie Food

AWARD-WINNING CORN PIE

Steps:

• Combine crumbs and melted butter, reserving 1/2 cup of crumbs for topping.
• Line a 9" pie pan with remaining crumbs.
• Combine 2 T butter, 1 cup milk, corn and salt.
• Bring to a boil.
• Reduce heat and cook 3 minutes.
• Add flour to remaining 1/4 cup milk; mix to a smooth paste.
• Add slowly to hot corn/milk mixture, stirring constantly.
• Cook 2-3 minutes, or until thick.
• Cool slightly.
• Add onion salt, then add eggs slowly, stirring constantly.
• Pour into crumb-lined pie pan.
• Sprinkle remaining crumbs over top.
• Bake at 400°F for 20 minutes.

PENNSYLVANIA DUTCH CORN PIE

Steps:

• Preheat oven to 425 degrees Fahreneheit.
• In a medium saucepan over medium heat, stir the potato, corn, creamed corn, hard cooked eggs, salt and pepper, and milk.
• Cook on low heat for 20 minutes.
• Press 1 pie crust in bottom and sides of a 9 inch pan.
• Pour hot filling into crust.
• Dot with pieces of butter.
• Cover with top crust and flute edges to seal.
• Cut slits in the top crust to allow steam to escape.
• Place on a cookie sheet.
• Bake for 30 minutes @ 425 degrees for 30 minutes.
• Reduce oven to 350 degrees for 10 minutes.

FOUR-CAN CORN PIE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place a small nonstick skillet coated with cooking spray over medium heat until hot.
• Add onion; saute 5 minutes or until lightly browned.
• Combine onion, corn, hominy, chilies and cilantro in a large bowl; stir in 1/2 c cheese and egg substitute.
• Spoon mixture into a 9-inch pie plate coated with cooking spray.
• Combine 1/4 c cheese and cornflakes; toss well.
• Sprinkle over corn mixture.
• Bake at 400 degrees Fahrenheit for 50 minutes or until top is browned and mixture is set.
• Serve with 1 tablespoon sour cream.

FRESH CORN PIE

Steps:

• 1. Preheat oven to 425º. Prick crust well on bottom and sides with a fork.
• 2. Par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown.
• 3. Remove beans and parchment paper.
• 4. Cut the corn kernels from the cob.
• 5. Stir together rest of ingredients except paprika and parsley.
• 6. Pour carefully into pie shell.
• 7. Sprinkle with a little paprika for color.
• 8. Bake 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until center is almost firm.
• 9. Cool about 10 minutes.
• 10. Garnish with fresh chopped parsley, if desired.

FRESH CORN PIE

Steps:

• Preheat oven to 425º.
• Prick crust well on bottom and sides with fork, par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown. (Remove beans and parchment paper.)
• Stir together rest of ingredients except paprika and parsley. Pour carefully into pie shell.
• Sprinkle with a little paprika.
• Bake 10 minutes, reduce heat to 350º and bake 30 minutes longer or until center is almost firm. Cool about 10 minutes.
• Garnish with fresh chopped parsley if desired.

PENNSYLVANIA DUTCH CORN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• 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. I like to use clear glass so I can check the bottom crust for doneness. 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 that has been lined with aluminum foil for easy clean up.
• Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

RITZY CORN PIE

Steps:

• Heat oven to 350 degrees F. Combine crushed Ritz crackers with 1/3 of melted butter. Press crumbs into a 9-inch quiche dish. Cook onions and green pepper in remaining butter until tender. Add corn and flour. Cook, stirring until thick. Combine eggs, milk, salt and curry powder. Stir rapidly into corn mixture. Add bacon. Pour into quiche dish . Bake 30 minutes or until golden. Serve immediately.

LATTICE CORN PIE

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside. , In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended., Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly.

CORN PIE (BARBADOS)

Steps:

• Beat eggs and sugar. Add corn, flour, and baking powder. Put in a greased baking dish, and bake at 350*F for 30-40 minutes.