Lattice Corn Pie Recipe
Lattice Corn Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This unique side dish is full of old-fashioned goodness, with tender diced potatoes and a fresh, sweet corn flavor. Once you've tasted this delicious pie, you'll never want to serve corn any other way! —Kathy Spang, Manheim, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 1 cup diced peeled potatoes
  • 1/3 cup milk
  • 2 eggs
  • 2 cups fresh or frozen corn, thawed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 package (15 ounces) refrigerated pie pastry

Directions

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside.
In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended.
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges.
Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Yield: 8 servings.
Originally published as Lattice Corn Pie in Taste of Home April/May 2008, p45

Nutritional Facts

1 piece: 310 calories, 16g fat (7g saturated fat), 64mg cholesterol, 373mg sodium, 37g carbohydrate (5g sugars, 1g fiber), 5g protein.

  • 1 cup diced peeled potatoes
  • 1/3 cup milk
  • 2 eggs
  • 2 cups fresh or frozen corn, thawed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 package (15 ounces) refrigerated pie pastry
  1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside.
  2. In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended.
  3. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges.
  4. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Yield: 8 servings.
Originally published as Lattice Corn Pie in Taste of Home April/May 2008, p45

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