Penna Dutch Corn Pie
A savory corn and oyster pie with eggs, baked between flaky crusts, offering rich flavors perfect for family dinners or special occasions.
Ingredients
Instructions
- Line a pie plate with one pie crust.
- Drain the cans of whole kernel corn, reserving the liquid, and add the corn to the crust.
- Slice the hard-boiled eggs and arrange on top of the corn.
- Add a few dabs of butter or oleo on top.
- Season with salt and pepper to taste.
- If using oysters, drain and arrange them on top of the filling.
- Cover with the second pie crust and crimp the edges to seal.
- Bake at 350°F (175°C) for 1 hour until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or bell peppers to the corn mixture. If you're looking for a vegetarian option, simply omit the oysters. You can also substitute the hard-boiled eggs with silken tofu for a vegan twist. Ensure to crimp the edges well to prevent any filling from leaking during baking.
Serving Suggestions
Serve warm as a main dish, paired with a light salad or steamed vegetables for a balanced meal. This pie also works well as a side dish for grilled meats or seafood, making it a versatile addition to your table. It is a delightful companion to dishes like Tuna-Cheese Bake Sandwiches.
Storage & Reheating
Store any leftover corn pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave individual slices, but the crust may lose some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Penna Dutch Corn Pie contains roughly 821 calories, with 14g protein, 166g carbohydrates, and 13g fat. It is an excellent source of calcium (35% of the Daily Value), protein (28% of the Daily Value), and potassium (23% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1049mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, you can use frozen corn instead of canned. Just make sure to thaw and drain it thoroughly before adding it to the pie crust to avoid excess moisture, which can make the pie soggy.
How can I make this dish gluten-free?
To make the Penna Dutch Corn Pie gluten-free, substitute the regular pie crusts with gluten-free pie crusts available in stores or make your own using gluten-free flour alternatives.
Can I prepare this pie in advance?
Absolutely! You can prepare the pie up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).