Pennsylvania Dutch Corn Pie Food
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
PENNSYLVANIA DUTCH CORN PIE
This delicious recipe is similar to a Corn Pie which DH and I purchased at Kissel of Stauffer Hill a superb supermarket in Lancaster PA. It has the same ingredients as Chicken Corn Soup, another Pennsylvania Dutch traditional recipe.I found the recipe on another recipe site.
Provided by mandabears
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
PENNSYLVANIA DUTCH SEITAN POT PIE
From Veggie Life. The one thing I miss about a no fat lifestyle was the Chicken Pot Pie Note: just chop the seitan into bite size chunks. Also note if you can find them buy eggless pot pie noodles or eggless southern dumplings [they both work]
Provided by That is Dr House to
Categories Savory Pies
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Noodles: In bowl whisk the egg and water. Add your flour and salt then stir until dough gathers into a ball. Knead 5 to 6 minutes. You want smooth and elastic. Cover and let rest.
- In a dutch oven combine the onion, carrot, celery, potato, corn, broth, water, bouillon and seitan. Bring to a boil, cover and simmer for 10 minutes.
- Roll out the noodle dough. Cut into pot pie squares about 1 1/2 inch wide and 1/8 thick. Drop into soup. DO NOT SHAKE OFF THE FLOUR. In fact if the soup isn't thick enough to please you dump some more from the mixing bowl inches Now close the lid.
- Cook for about 10 minutes and like the dumpling recipe do not peek. Adjust the seasonings [salt, pepper, Mrs Dash] when done. Serve.
- For PA Dutch "Chicken" and dumplings use the sauerkraut dumpling recipe I posted under Philocrates.
- For Vegan omit the egg noodles and use eggless. Sorry I don't know of a sauerkraut dumpling that can be made without it. You could try the recipe I posted and omit but no promises.
Nutrition Facts : Calories 142, Fat 1.2, SaturatedFat 0.3, Cholesterol 26.4, Sodium 180.6, Carbohydrate 29.4, Fiber 2.9, Sugar 2.7, Protein 4.5
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