Embark on a culinary journey to the heart of Amish country with our Amish Corn Pie—a savory masterpiece that celebrates the simplicity and comfort of Amish cuisine. This delightful dish combines the sweetness of fresh corn with the richness of a custard-like filling, all encased in a flaky pie crust. It’s a perfect harmony of flavors that pays homage to the traditions of Amish cooking. Join us as we guide you through the steps of creating this wholesome and satisfying Amish Corn Pie, bringing a touch of rustic charm to your table.
For the Pie Crust:
2 1/2 cups all-purpose flour
1 cup unsalted butter, cold and cubed
1/2 teaspoon salt
1/4 cup ice water
For the Corn Filling:
4 cups fresh corn kernels (about 6-8 ears)
3 large eggs, beaten
1 cup whole milk
1 cup heavy cream
1/4 cup unsalted butter, melted
1/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Fresh parsley, chopped (optional)
Step 1: Prepare the Pie Crust
In a large mixing bowl, combine the flour and salt.
Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough comes together.
Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Roll out the Crust and Pre-bake
Preheat your oven to 375°F (190°C).
Roll out one disc of the pie crust and line a 9-inch pie dish. Trim any excess dough and crimp the edges.
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden. Set aside.
Step 3: Prepare the Corn Filling
In a large mixing bowl, combine the fresh corn kernels, beaten eggs, whole milk, heavy cream, melted butter, flour, sugar, salt, black pepper, and nutmeg. Mix until well combined.
Step 4: Assemble and Bake
Pour the corn filling into the pre-baked pie crust.
Roll out the second disc of pie crust and place it over the filling. Trim, seal, and crimp the edges.
Make a few slits on the top crust to allow steam to escape.
Bake in the preheated oven for 45-50 minutes or until the center is set and the top is golden brown.
Step 5: Garnish and Serve
Remove the Amish Corn Pie from the oven and let it cool for at least 30 minutes.
Garnish with chopped fresh parsley if desired.
Slice and serve warm or at room temperature.
If fresh corn is not available, you can use frozen corn kernels, thawed and drained.
Blind baking the crust ensures a crisp bottom, preventing it from becoming soggy.
Cheese Lover’s Twist
Add 1 cup of shredded cheddar or Gouda cheese to the corn filling for an extra layer of richness.
Mix in cooked and crumbled bacon for a smoky flavor that complements the sweetness of the corn.
Incorporate finely chopped fresh herbs like thyme or chives into the filling for a burst of freshness.
For those on a keto journey, enjoy the flavors with these modifications:
Use a keto-friendly almond flour or coconut flour-based crust.
Replace corn with diced zucchini or bell peppers for a low-carb alternative.
Trim down the carbs without sacrificing taste:
Choose a low-carb pie crust or make your own using almond flour.
Use diced cauliflower or broccoli as a low-carb alternative to corn.
In conclusion, the Amish Corn Pie invites you to savor the wholesome flavors of Amish cooking in a delightful pie form. Whether you follow the classic recipe, explore tempting variations, or opt for keto and low-carb adaptations, this pie is a celebration of rustic charm and comforting simplicity. Share it with loved ones, bring it to potlucks, or enjoy it as a centerpiece of your family meals. Let the combination of fresh corn and a custard-like filling become a staple in your kitchen, reminiscent of the warmth and tradition of Amish hospitality. Elevate your pie game with the Amish Corn Pie—a savory creation that captures the essence of Amish culinary heritage in every bite.