Pennsylvania Dutch Corn Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Pastry for crust for 10 - in dish2 cup Sweet Corn, Fresh 3/4 cup, chopped Onions, raw 1 cup diced Potato, raw 1/2 cup, diced Celery, raw 1/2 cup Milk, 2%, with added nonfat milk solids, without added vit A 2 tbsp Butter, salted 2 tbsp Parsley 1 tsp Salt 1/2 tsp Pepper, black 3 large Hard Boiled Eggs
In a medium bowl, combine the corn, onion, potatoes, celery, milk, butter, parsley, salt and pepper. Pour into 10 in pie plate and top with the egg slices or chop eggs and add to mixture.
Top the filling with the crust. Crimp the edge to seal and put slits in the center to allow steam to release.
Bake at 350 degrees for about l hour, until golden. Garnish with more fresh parsley and serve with warmed milk for pouring over the pie.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JCBOYER1.
Top the filling with the crust. Crimp the edge to seal and put slits in the center to allow steam to release.
Bake at 350 degrees for about l hour, until golden. Garnish with more fresh parsley and serve with warmed milk for pouring over the pie.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JCBOYER1.
Nutritional Info Amount Per Serving
- Calories: 265.6
- Total Fat: 14.6 g
- Cholesterol: 105.0 mg
- Sodium: 617.7 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 2.8 g
- Protein: 7.4 g
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