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Corn Pie

Serves 4 to 6

I had forgotten all about Pennsylvania Dutch corn pie until several visitors to the site requested it. I did not have my grandmother's recipe, so my mother and I put our heads together and came up with this version. My mother was not sure if Mammy used bacon, but we decided it added a nice smoky flavor. However, it can be omitted for a vegetarian dish. This is easy and absolutely delicious. Typically, corn pie is served as a main dish with a green salad, but it can be served as a side dish for a large family gathering, in which case it will serve up to ten people.


If making homemade dough, add 1 tablespoon dried parsley leaves and some freshly ground black pepper (see notes below). Separate into 2 balls; refrigerate for at least 30 minutes.

Preheat oven to 425° F. Fry the bacon in a small skillet over medium-high heat until lightly browned, about 5 minutes. Drain well on paper towels. Roll the crusts into rectangles and place the first in the bottom of an 8x8-inch baking pan. In a large bowl, mix together the corn, peppers, onions, bacon, cream, salt and pepper. Pour into the baking pan. Lay the hard-cooked eggs on top. Place the other crust on top. Crimp edges with bottom crust; prick with a fork and brush with the beaten egg. Bake for 10 minutes; reduce heat to 400° and bake an additional 20 to 30 minutes or until crust is golden brown and filling is bubbly. Remove from oven and let set about 10 minutes before cutting. Serve with a tossed salad.

Notes: The parsley and pepper in the pie crust adds a little extra savory flavor. If you are using store-bought dough, it is not necessary.