Summertime in the Coal Region and Pennsylvania Dutch country means the shining star of the season is sweet corn right from the field to the market or roadside stand to my table. Whether it is “bread and butter” (bi-color/yellow and white) or Silver Queen, nothing beats the sweet, juicy, crispy bite of fresh sweet corn.
All throughout fresh corn season, I find I turn to dishes like this one in which the corn is the star. This recipe is how my family made Corn Pie, but some cooks choose to omit the hard cooked eggs, potato, or both and really keep it simple. The choice is yours; as so many of these beloved dishes do, this corn pie lends itself well to customizing for your tastes.
You can use your favorite 2-crust pastry recipe for this, but mid-summer in a warm and steamy kitchen, shortcuts are my friend; I use refrigerated pie crusts and make no apologies for it!
This recipe calls for a small amount of light cream or milk to be poured over the filling; it is not a “set” or “firm” filling — the pieces of pie will fall apart when you cut it, but as my Pappy used to say, “It all winds up in the same place…” The cream is to add a little moisture; too much will make the crust soggy. My family served the pie with warm cream accompanying it at the table for each person to pour over their serving of the pie as desired.
Take advantage of fresh corn season and treat your family to an easy-to-make Pennsylvania Dutch Corn Pie!
Pennsylvania Dutch Corn PieCourse: Sides, EntreeCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate
Make the most of summer’s sweet, fresh corn in this simple side dish.
Pastry for 1 double-crust pie (your favorite recipe or refrigerated)
1 large all purpose potato, peeled and cubed
3 cups fresh corn kernels trimmed from the cob
2 eggs hard boiled, peeled and sliced or chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup light cream or whole milk
2 tablespoons butter
Warm cream or milk to pour over the slices when serving
- Hard boil the eggs, peel and dice (or thinly slice). Set aside.
- Peel and cube potato (1/2 inch cube) and boil about 8 minutes or until just fork tender. Drain well and set aside.
- Place bottom crust in a 9-1/2 or 10 inch pie plate.
- Add the corn and sprinkle with chopped or sliced eggs and potato cubes.
- Add salt and pepper to taste then pour light cream or milk over the filling.
- Dot top of filling with pats of butter.
- Place top crust over the filling, crimp edges together as desired. Cut a few inch-long slices in top crust with sharp knife to allow steam to escape.
- Bake in a preheated 425F degree oven for 30 minutes then reduce heat to 350F for 10 minutes. Cover top lightly with aluminum foil if browning too quickly or too much.
- Remove from oven. Serve each slice of pie on a plate or in a bowl and serve additional warm cream or milk at the table for each person to pour over the slice as desired. Makes about 6 servings or 1 pie
- You will likely need more corn than listed to fill the crust if you omit the hard boiled eggs, potato, or both.