Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Amish Corn Pie
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- #70221
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
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
milk
directions
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.
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nutrition data
309 calories, 15 grams fat, 38 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
September 6, 2012
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!