FRESH CORN PIE
Make and share this Fresh Corn Pie recipe from Food.com.
Provided by Wildflour
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
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.
FRESH CORN PIE
This pie is a fantastic way to use fresh corn in the summer. It's layers of goodness. The fresh corn separates from the filling to create a sweet layer of corn that tastes awesome on top of the buttery crust. Cheesy and fabulous, the creamy layer is similar to a quiche consistency. In fact, the pie is sort of like a fresh corn quiche. A must-try, this is a fancy side dish or a light lunch.
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Vegetables
Number Of Ingredients 9
Steps:
- Preheat oven to 425º. Prick crust well on bottom and sides with a 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.
- Cut the corn kernels from the cob.
- Stir together rest of ingredients except paprika and parsley.
- Pour carefully into pie shell.
- Sprinkle with a little paprika for color.
- Bake 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until center is almost firm.
- Cool about 10 minutes.
- Garnish with fresh chopped parsley, if desired.
AWARD-WINNING CORN PIE
My mom's award-winning corn pie! This is such a GREAT variation on traditional corn side dishes. This recipe is ALWAYS requested, so be prepared. Don't skimp on the cracker crumbs - I go heavy on them in the recipe - and this is truly the best when you use butter-flavored crackers (Club crackers or similar) - just not the same w/ saltine-type crackers. Enjoy this! I usually always double this recipe and make two pies, 'cuz everyone takes seconds (and thirds!) This also is simple to make ahead, then just bake when you're ready - perfect for after church or when you're in a hurry!
Provided by WJKing
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and melted butter, reserving 1/2 cup of crumbs for topping.
- Line a 9" pie pan with remaining crumbs.
- Combine 2 T butter, 1 cup milk, corn and salt.
- Bring to a boil.
- Reduce heat and cook 3 minutes.
- Add flour to remaining 1/4 cup milk; mix to a smooth paste.
- Add slowly to hot corn/milk mixture, stirring constantly.
- Cook 2-3 minutes, or until thick.
- Cool slightly.
- Add onion salt, then add eggs slowly, stirring constantly.
- Pour into crumb-lined pie pan.
- Sprinkle remaining crumbs over top.
- Bake at 400°F for 20 minutes.
SWEET CORN PIE
Provided by Karen Keisir
Categories Cheese Vegetable Bake Corn Summer Bon Appétit Pennsylvania
Yield 6 main-course or 8 side-dish servings
Number Of Ingredients 10
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.
FRESH CHERRY PIE
If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. -Josie Bochek, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 466 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 161mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
PENNSYLVANIA DUTCH CORN PIE
This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.
Provided by IMLIZARD
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g
TAMALE PIE WITH FRESH TOMATO AND CORN
Juicy ripe tomatoes and sweet summer corn freshen up this naturally gluten-free take on the old-school Southwestern cornbread-topped casserole.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Cornmeal Hominy/Cornmeal/Masa Cumin Sausage Ground Beef Beef Jalapeño Corn Cheddar Quick & Easy Dinner Pork Cheese Kid-Friendly One-Pot Meal Fall Small Plates
Yield 4 servings
Number Of Ingredients 15
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.
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