PENNSYLVANIA DUTCH CORN PIE
This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.
Provided by IMLIZARD
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g
HOMEMADE PIE CRUST
A nice all purpose pie crust. When I need a crust for a cobbler, I change it to self rising flour because I like lots of crust in my cobblers.
Provided by Elizabeth Fullerton
Categories Pie
Time 40m
Yield 2 pie crusts, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put flour into a mixing bowl with the butter.
- Using a pastry cutter, cut the butter into the flour.
- Add salt and water.
- Mix until dough is formed.
- Roll out on flat surface.
- Bake at 375 degrees until brown.
- Prick crust prior to baking for non filled baked pies.
Nutrition Facts : Calories 249.4, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 426.7, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.4
HOMEMADE PIE CRUST (PA DUTCH COUNTRY)
From the Mennonite Community Cookbook given to me by my mother (who was raised Mennonite). All purpose pie crust but posted to go with my recipe for PA Dutch Authentic Shoo Fly Pie #163320.
Provided by Sherie717
Categories Dessert
Time 42m
Yield 1 9 inch pie crust
Number Of Ingredients 4
Steps:
- Combine flour and salt in mixing bowl.
- Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.
- Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
- Roll dough into a round ball, handling as little as possible.
- Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
- Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
- Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
- Turn edge under and flute with fingers to make a standing rim.
- Prick shell all over with a fork to prevent air bubbles.
- If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).
Nutrition Facts : Calories 2231.1, Fat 139.3, SaturatedFat 34.6, Sodium 1169.9, Carbohydrate 214.6, Fiber 7.6, Sugar 0.8, Protein 29.1
DOUBLE-CRUST POTATO PIE
Before my husband and I were married, my future sister-in-law made this Pennsylvania Dutch recipe for me. It's become one of my favorite dishes.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes; drain if necessary., Line a 9-in. pie plate with the bottom pastry. Spoon potato mixture into the crust. Roll out remaining pastry to fit top of pie. Trim, seal and flute edges; cut vents in top. Brush with milk. , Bake at 425° for 30-35 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 330 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 557mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
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