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Pennsylvania Dutch Corn Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.167
Energy (kCal)436.8465
Carbohydrates (g)64.4478
Total fats (g)14.1912
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 40 minutes, Preparation Time - 30 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 425 degrees F (220 degrees C). | 2. In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes. | 3. Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up. | 4. Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 peeled chopped - - - -
    kernel corn 1 can drained 276.9265 54.6877 7.6525 3.0018
    cream corn 1 can - - - -
    hard egg 3 chopped cooked - - - -
    salt pepper to taste - - - -
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    double crust pie 1 package - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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