Amish-Style Pennsylvania Dutch Corn Pie

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

2. 2

   In a large saucepan over medium heat, combine potato, whole kernel corn, cream-style corn, hard-cooked eggs, milk, salt, and black pepper; simmer for about 15 minutes.

3. 3

   Meanwhile, press 1 pie crust into the bottom and up the sides of a 9-inch pie plate. Pour the hot potato-corn mixture into the crust; dot with butter. Cover with the remaining 1 pie crust; flute the edges to seal. Cut a few slits in the top crust for ventilation. Place on the prepared baking sheet.

4. 4

   Bake in the preheated oven for 30 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the crust is browned, about 10 minutes more. Serve hot.

• Calories 329.62 kcal Moderate
• Protein 7.01 g Moderate
• Carbs 44.35 g Moderate
• Total Fat 15.86 g High
• Saturated Fat 6.44 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 79.99 mg High
• Sodium 484.97 mg High
• Fiber 1.77 g Low Source
• Sugar 6.22 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 30.32 mg Low Source
• Iron 2.08 mg Moderate
• Potassium 156.45 mg Low Source
• Vitamin A 48.81 mcg_rae Low Source
• Vitamin C 2.87 mg Low Source
• Vitamin D 1.3 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽