PENNSYLVANIA DUTCH CORN PIE RECIPE | ALLRECIPES
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 Corn Side Dishes
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 8 servings
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, CarbohydrateContent 52 g, CholesterolContent 84.5 mg, FatContent 20.7 g, FiberContent 4.5 g, ProteinContent 9.2 g, SaturatedFatContent 5.9 g, SodiumContent 623.7 mg, SugarContent 4.9 g
CHICKEN CORN SOUP I RECIPE | ALLRECIPES
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Provided by Teresa
Categories Vegetable Soup
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Nutrition Facts : Calories 271.1 calories, CarbohydrateContent 14.2 g, CholesterolContent 117.6 mg, FatContent 12.4 g, FiberContent 1.1 g, ProteinContent 24.7 g, SaturatedFatContent 3.5 g, SodiumContent 90 mg, SugarContent 0.9 g
More about "pa dutch corn pie recipes"
PENNSYLVANIA DUTCH CORN PIE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category Corn Side Dishes
Calories 417.1 calories per serving
- 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.
CHICKEN CORN SOUP I RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes
Category Vegetable Soup
Calories 271.1 calories per serving
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
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