Pennsylvania Dutch Corn Pie |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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PENNSYLVANIA DUTCH CORN PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Smith Estate in Granbury, Texas in 1987. Ingredients:
2 pie crusts |
8 ears fresh and tender white or yellow corn |
1 teaspoon granulated sugar |
4 pats butter |
1 teaspoon freshly ground black pepper |
1/2 cup milk |
Directions:
1. Remove husk and silks from corn and wash well.
2. Remove corn from cobs then sprinkle with sugar and pepper and mix well.
3. Roll out half of the pastry and line a pie plate with crust.
4. Fill with corn then place butter on top of corn then add milk to steam corn.
5. Roll out remaining pastry for top crust.
6. Cover filling and crimp edges to seal.
7. Cut vents in top of crust and bake at 400 for 20 minutes.
8. Turn temperature setting to 350 and bake another 25 minutes.
9. If desired heat additional milk to pour over each portion.
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