Pennsylvania Dutch Corn Pie

Name: Pennsylvania Dutch Corn Pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 1 cup diced peeled potatoes; 1/3 cup 2% milk; 2 large eggs, room temperature; 2 cups fresh or frozen corn, thawed; 1 teaspoon sugar; 1/2 teaspoon salt; 2 sheets refrigerated pie crust

TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD: 8 servings.

This Pennsylvania Dutch corn pie 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

Ingredients

1 cup diced peeled potatoes
1/3 cup 2% milk
2 large eggs, room temperature
2 cups fresh or frozen corn, thawed
1 teaspoon sugar
1/2 teaspoon salt
2 sheets refrigerated pie crust

Directions

1. Preheat oven to 375°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 6-8 minutes. Drain and set aside.
2. In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended.
3. Unroll 1 sheet crust into a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining crust; make a lattice top with crust. Seal and flute edge.
4. Bake until crust is golden brown and filling is bubbly, 35-40 minutes.

Nutrition Facts

1 piece: 308 calories, 16g fat (7g saturated fat), 57mg cholesterol, 373mg sodium, 37g carbohydrate (5g sugars, 1g fiber), 5g protein.

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