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Dutch Corn and Potato Pie

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PREP TIME
30 min
COOKING TIME
55 min
TOTAL TIME
85 min
SERVINGS
8 servings
Dinner Amish
Dutch Corn and Potato Pie
Ingredients
  • 1 large potato, peeled and chopped
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream-style corn
  • 3 hard-cooked eggs, chopped
  • 1/2 cup milk
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 (14.1-ounce) package double-crust pie pastry, thawed
Instructions
1
Preheat your oven to the highest temperature setting, which is 425 degrees Fahrenheit or 220 degrees Celsius. Cover a baking sheet with aluminum foil to make cleanup easier.
2
Start by mixing together diced potatoes, whole kernel corn, cream-style corn, hard-boiled eggs, milk, salt, and pepper in a large saucepan over medium heat. Allow the mixture to simmer for approximately 15 minutes.
3
While your potato-corn mixture is cooking, take one of the pie crusts and press it firmly into the bottom and up the sides of a 9-inch pie plate. Glass pie plates are ideal for checking the bottom crust's doneness.
4
Once you've prepared your pie crust, pour the hot potato-corn mixture into it. Add a few pieces of butter on top to add flavor and texture.
5
Cover the mixture with the other pie crust; crimp the edges together to seal it properly. Make a few small holes in the top crust to allow steam to escape.
6
Place the pie on the prepared baking sheet and put it in the preheated oven. Bake for 30 minutes, then reduce the temperature to 350 degrees Fahrenheit or 175 degrees Celsius.
7
Continue baking your pie for an additional 10 minutes, or until the top crust is golden brown. Remove it from the oven and serve hot.