Ann Beck's Corn Pie
My partner and I have been sustaining members of VPR for several years. I love getting the prEview—gives me a heads up on what's happening. And the recipes are great! Victoria St. John's Lemon Chicken is our new favorite! We're well into corn season so I'm sending you this family recipe for corn pie. It's a Pennsylvania Dutch side dish that is wonderful in its simplicity. The trick is you must have fresh corn purchased from the farm—grocery store, frozen or canned corn is no good!
1 dozen ears of fresh* corn
2 pie crusts (Pillsbury ready-made pie crusts work well)
Salt, to taste
Pepper, to taste
Butter, to taste
Cut corn off the cob. Place in pie crust and add salt, pepper andbutter to taste. Top with second pie crust. Bake at 350 degrees forapproximately 45 minutes or until pie crust is golden brown. Serve hotas a side dish.
*While you cannot use frozen corn to make corn pie, once it is made,corn pie freezes well. Just thaw and reheat for a taste of summer inmid-winter!
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