Pennsylvania Dutch Corn Pie

1. 1

   Preheat oven to 425 degrees Fahreneheit.

2. 2

   In a medium saucepan over medium heat, stir the potato, corn, creamed corn, hard cooked eggs, salt and pepper, and milk.

3. 3

   Cook on low heat for 20 minutes.

4. 4

   Press 1 pie crust in bottom and sides of a 9 inch pan.

5. 5

   Pour hot filling into crust.

6. 6

   Dot with pieces of butter.

7. 7

   Cover with top crust and flute edges to seal.

8. 8

   Cut slits in the top crust to allow steam to escape.

9. 9

   Place on a cookie sheet.

10. 10

    Bake for 30 minutes @ 425 degrees for 30 minutes.

11. 11

    Reduce oven to 350 degrees for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.