Pennsylvania Dutch Corn Pie
- Teri's Recipe Page
Serves/Makes:4-6 (makes 1 pie)
- 1 recipe for double crust pie
- 4 oz (112 grm). thickly sliced slab bacon, diced (regular sliced bacon can be used)
- 1-1/2 lbs (.7 kg). frozen corn kernels, rinsed in very hot water and drained well
- 1/2 cup (125 ml) finely chopped green pepper
- 1/2 cup (125 ml) finely chopped red pepper
- 3/4 cup (175 ml) finely chopped onion
- salt and pepper to taste
- 1 cup (225 ml) heavy or whipping cream
- 3 hardboiled eggs, peeled and sliced
- 1 egg, beaten
- Make crust according to directions, using butter and adding 1 tbsp (15 ml) dried parsley leaves and some freshly ground black pepper.
- Separate into 2 balls.
- Refrigerate for at least 30 minutes.
- Preheat oven to 425 degrees (225 C.).
- Fry the bacon in a small skillet over medium-high heat until lightly browned, about 5 minutes.
- Drain well on paper towels.
- Roll the crusts into rectangles and place the first in the bottom of an 8inch x 8 inch baking pan.
- In a large bowl, mix together the corn, peppers, onions, bacon, cream, salt and pepper.
- Pour into the baking pan.
- Lay the hardboiled eggs on top.
- Place the other crust on top.
- Crimp edges with bottom crust; prick with fork and brush with beaten egg.
- Bake for 10 minutes; reduce heat to 400 degrees (200 C.) and bake an additional 20 to 30 minutes or until crust is golden brown and filling is bubbly.
- Remove from oven and let set about 10 minutes before cutting.
- Serve with a tossed salad.
- I had forgotten all about Pennsylvania Dutch Corn Pie until several visitors to the site requested it. I didn't have my grandmother's recipe, so my mother and I put our heads together and came up with this. It is doubtful that my grandmother would have added the green and red peppers, and my mother doesn't remember her using bacon, but they add a lot of extra flavor. This is absolutely delicious. Omit the bacon for a vegetarian dish.