Amish Corn Pie

Serving Size: 6 Preparation Time: 20 minutes Cook Time: 40 minutes

RECIPE:

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 into pats
• 2 refrigerated pie dough rounds

PREPARATION:

1. Begin by preheating your oven to 400 degrees F. Take one of the pie dough rounds and gently fit it into a 9-inch pie dish. Set it aside for now.
2. In a large pot, combine the diced potatoes, drained whole kernel corn, cream-style corn (including the liquid), chopped hard-boiled eggs, and the seasoning. Allow this mixture to simmer for approximately 15 minutes.
3. Once the filling is ready, transfer it into the prepared pie crust, ensuring an even distribution. Place the pats of butter on top of the filling.
4. Carefully position the second pie dough round over the filling and crimp the edges to securely seal the pie. Remember to create a few slits in the center of the pie to enable steam to escape.
5. Bake the pie in your preheated oven for 30 minutes. Afterward, cover it with foil and continue baking for an additional 10 minutes.
6. Serve the pie while it’s hot, and relish the wonderful flavors of your homemade dish!