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Amish Corn Pie

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Rating: 4/5
1 review

ready in: 30-60 minutes
serves/makes:   8

recipe id: 70221

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1 pastry for a double-crust pie
3 cups fresh corn
1 1/2 cup raw potatoes, diced
3 hard boiled eggs, diced
salt and pepper, to taste
2 tablespoons flour


Line a casserole or deep pie pan with pastry. Combine corn, potatoes and eggs and pour into pastry lined container. Add salt and pepper. Sprinkle with flour. Add enough milk to cover the vegetables.

Cover with top pastry. Pinch edged together to seal. Bake at 425 degrees F for 30-40 minutes, until crust is browned and milk is bubbly throughout.

added by

Albertha, Harrisburg, Pennsylvania, USA


309 calories, 15 grams fat, 38 grams carbohydrates, 8 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 4 star recipe rating
This dish is far better/tastier than it sounds! And super duper easy, (especially if you have pre-cooked potatoes and eggs, on hand). It's very Thanksgiving-ish. A stand-alone dish with the eggs and a great side-dish without. It went very well with salmon and green beans. I'm going to make it next time my in-laws visit. Enjoy!

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