Pennsylvania Dutch Corn Pie
Description
This International dessert features -inch) pie crusts, Ears fresh and tender. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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white or yellow corn 1 t Sugar 4 Pats butter or margarine -Pepper 1/2 c Milk Prepare corn.
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Husk, remove silks, wash, cut from ears, sprinkle with sugar, dash of pepper, and mix.
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Roll out half of the pastry and line a 9-inch pie plate.
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Fill crust with cut corn.
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Cut 4 pats of butter in half and dot on top of corn.
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Add milk to steam corn.
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Roll out remaining pastry for top crust, cover filling and crimp edges to seal.
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Cut vents in top crust and
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bake in 400 degree preheated oven for about 20 minutes until pie crust browns.
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Turn temperature setting back to 350 degrees and bake another 25 minutes.
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If desired, heat additional milk to pour over each portion
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 459.5kcal
- % Daily Value *
- Total Fat 17.1g27%
- Saturated Fat 4.5g23%
- Cholesterol 111.0mg37%
- Sodium 260.5mg11%
- Total Carbohydrate 29.5g10%
- Dietary Fiber 1.0g4%
- Sugars 0.5g
- Protein 42.0g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
9inch, baking, corn, crusts, dessert, dutch, ears, fresh, international, pennsylvania, pie, steaming, tender, title, vegan, vegetables
