@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/amish-corn-pie/#recipe
headline
nameAmish Corn Pie
descriptionComfort food from the Heartland.
urlhttps://12tomatoes.com/amish-corn-pie
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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 in pats
  • 2 refrigerated pie dough rounds
Preparation
  1. Preheat oven to 400 degrees F and fit one pie round into a 9 inch pie dish. Set aside.
  2. Add the potatoes, drained whole kernel corn, creamed corn with liquid, eggs, and seasoning to a large pot and simmer for 15 minutes.
  3. Transfer the filling to the prepared pie crust and top with butter pats.
  4. Fit the second pie dough round on top and crimp the edge. Cut a few slits into the center of the pie to allow steam ventilation.
  5. Bake the pie for 30 minutes and then cover with foil and bake for an additional 10 minutes. Serve hot.
Comfort food from the Heartland.
Course: Dinner

Recipe adapted from Allrecipes.com

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Amish Corn Pie

Amish Corn Pie

4.3 from 76 votes
Servings: Serves 6
Author: Rachael Murray
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 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 in pats
  • 2 refrigerated pie dough rounds

Preparation

  1. Preheat oven to 400 degrees F and fit one pie round into a 9 inch pie dish. Set aside.
  2. Add the potatoes, drained whole kernel corn, creamed corn with liquid, eggs, and seasoning to a large pot and simmer for 15 minutes.
  3. Transfer the filling to the prepared pie crust and top with butter pats.
  4. Fit the second pie dough round on top and crimp the edge. Cut a few slits into the center of the pie to allow steam ventilation.
  5. Bake the pie for 30 minutes and then cover with foil and bake for an additional 10 minutes. Serve hot.