Fresh Corn Pie Recipes

FRESH CORN PIE

Steps:

• Preheat oven to 425º.
• Prick crust well on bottom and sides with fork, par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown. (Remove beans and parchment paper.)
• Stir together rest of ingredients except paprika and parsley. Pour carefully into pie shell.
• Sprinkle with a little paprika.
• Bake 10 minutes, reduce heat to 350º and bake 30 minutes longer or until center is almost firm. Cool about 10 minutes.
• Garnish with fresh chopped parsley if desired.

TAMALE PIE WITH FRESH TOMATO AND CORN

Steps:

• Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
• Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
• Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and 1/4 cup cheese.
• Bake cornbread until golden brown, 15-18 minutes. Serve with sour cream alongside.

FRESH CORN PIE

Steps:

• 1. Preheat oven to 425º. Prick crust well on bottom and sides with a fork.
• 2. Par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown.
• 3. Remove beans and parchment paper.
• 4. Cut the corn kernels from the cob.
• 5. Stir together rest of ingredients except paprika and parsley.
• 6. Pour carefully into pie shell.
• 7. Sprinkle with a little paprika for color.
• 8. Bake 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until center is almost firm.
• 9. Cool about 10 minutes.
• 10. Garnish with fresh chopped parsley, if desired.

LATTICE CORN PIE

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside. , In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended., Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly.

SWEET CORN PIE

Steps:

• Preheat oven to 375°F. Melt butter in heavy medium skillet over medium-low heat. Add corn and sauté 5 minutes. Add green onions and celery leaves and toss to heat through. Remove from heat.
• Mix cheese, eggs, yolks and flour in medium bowl. Gradually add half and half, stirring until mixture is smooth; add corn mixture.
• Unfold crusts on work surface and press out fold lines. Line 9-inch-diameter pie dish with 1 crust. Spoon filling into crust-lined dish. Arrange second crust over; pinch edges together to seal and crimp decoratively. Cut several slits in top of crust to allow steam to escape.
• Bake pie until filling is puffed and golden, about 45 minutes. Let stand 15 minutes; serve warm.

PENNSYLVANIA DUTCH CORN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• 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.
• 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.
• 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.

SWEETCORN PIE

Steps:

• Make a white sauce with the flour, butter & milk - see note below.
• Add egg yolks, sweetcorn & salt & 3/4 cup of cheese.
• Beat the egg whites until stiff peaks form and fold into corn mixture.
• Put into a greased ovenware dish , sprinkle with remaining 1/4 cup of cheese, and bake in a 350 degree over for about half an hour until set.
• Directions for making white sauce in the microwave:.
• Place the butter in a microwave safe jug and melt on high for 45 seconds.
• Stir flour through and microwave for 30 seconds.
• Now stir in the milk a little at a time, then back in the microwave in 60 second increments, stirring in between.
• This should take 3-5 minutes dependant on the power of the microwave you are using.