Are you ready to experience the heartwarming flavors of the Amish community? Let me introduce you to Amish Corn Pie, a classic dish that will surely satisfy your taste buds and bring comfort to your soul.
Growing up near the Amish community, I was always intrigued by their delicious recipes. When I came across Corn Pie, I was initially skeptical about its name. However, I decided to keep an open mind because every Amish recipe I’ve tried so far has been absolutely delicious. And let me tell you, this pie is no exception!
Imagine creamy corn and potatoes cooked down to perfection and baked into a golden pie shell. Sounds delicious, doesn’t it? Some people even add chicken to make it heartier, but for a first-timer like me, I wanted to experience the classic version.
Now, here’s the surprise element – hard-boiled eggs cooked into the filling. Yes, you read that right! I admit, it made me pause and reconsider my choices. But when it comes to trying a classic dish, you have to trust the process and the generations of cooks before you.
The rest of the ingredients are simple pantry staples – salt, pepper, onion powder, milk, and butter. To achieve the perfect combination of creaminess and sweet pops of whole kernels, we add both whole kernel corn and creamed corn to the filling.
While Amish Corn Pie is typically served as a main dish, it also makes a perfect side dish alongside pork chops or chicken. It’s a comforting meal that the whole family can enjoy. Trust me, even the picky eaters will love it!
If you’ve never tried Amish Corn Pie before, it’s time to give this recipe a go. Who knows, it might just become your new favorite comfort food.
Recipe
Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
- 2 medium potatoes, diced
- 15oz can cream-style corn
- 15oz can whole kernel corn, drained
- 3 hard-boiled eggs, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- ½ cup whole milk
- 2 tablespoons butter, cut into pats
- 2 refrigerated pie dough rounds
Preparation
- Preheat the oven to 400 degrees F and place one pie dough round into a 9-inch pie dish. Set it aside.
- In a large pot, combine the diced potatoes, drained whole kernel corn, cream-style corn (with the liquid), chopped eggs, and seasoning. Simmer the mixture for 15 minutes.
- Transfer the filling to the prepared pie crust and top it with butter pats.
- Place the second pie dough round on top and crimp the edges. Make a few slits in the center of the pie to allow steam to escape.
- Bake the pie for 30 minutes, then cover it with foil and bake for an additional 10 minutes. Serve the pie hot.
