It’s summertime in the Coal Region and Pennsylvania Dutch country and 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.
As the summer days wind down and I look to extend the 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 by this time of year in a still 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 always 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 the remaining few weeks of fresh corn season and treat your family to an easy-to-make Pa. Dutch Corn Pie!
Pa. Dutch Corn PieCourse: SidesCuisine: Pa. DutchDifficulty: Intermediate
Make the most of summer’s sweet, fresh corn in this simple side dish.
Pastry for 1 two-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)
- 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.
- Sprinkle on salt and pepper. Pour light cream or milk over the filling.
- Dot top of filling with thin slices of butter.
- Place top crust over the filling, crimp edges, and cut 3 – i inch slices in top crust with sharp knife (steam vents).
- Bake in a preheated 425F degree oven for 30 minutes then reduce heat to 350F for 10 minutes. (lightly cover top with aluminum foil if browning 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.
DID YOU MAKE THIS RECIPE?
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I’m Lori Fogg
“A Coalcracker In The Kitchen”
Born and raised “a coal miner’s daughter” in the Anthracite Region of Pennsylvania, I love to share recipes and memories of home with fellow “coalcrackers” and celebrate our unique blending of Eastern European and Pa. Dutch heritage and cuisines here in northeast Pennsylvania.