Mid-summer brings with it luscious ears of sweet corn picked from gardens. Our favorite kinds of sweet corn are bi-colored or yellow since they are sweeter in taste. Sausage Corn Pie is a Pennsylvania Dutch treat I make a few times a year when the sweet corn is ready. It is a hearty one-dish meal that my family thoroughly enjoys. I use a sourdough pie crust for the double crust which has become our favorite.

Corn is high in carbs and we don’t eat a lot of it. But it wouldn’t be summer without this Sausage Corn pie served at least once or twice. Since this pie includes both fats(sausage, buster, lard)) and carbs (flour and corn) it is a crossover. THM crossovers are on-plan but will not help with weight loss if eaten all the time. I enjoy crossovers occasionally.

My favorite pie crust to make is Sourdough Pie Crust. I will mix the dough and put it in a covered glass bowl in the fridge until I have time to make the pies. It will keep for a few days in the fridge and even longer in the freezer. I will remove the amount of dough need for 1 pie crust. Shape it into a ball, wrap it in plastic wrap, and freeze.

The dough for this pie was frozen for at least a week. I removed the dough balls from the freeze and allowed them to thaw on the counter. When they were totally thawed I made this Sausage Corn Pie.

Sourdough pie crust in the best on-plan pie crust I have found. It handles much like regular pie crust, the texture is just perfect, and the flakiness can’t be beat! I have served pie made with this crust to guests and received many compliments. If you don’t have time for sourdough other than using it in this crust — I would keep a starter on hand just for this!

I used fresh corn for this pie that I had just cut off of the cob. You can also use canned, well drained corn. Here the filling is waiting for the butter and top crust to be placed on top.

The top crust is brushed with beaten egg to give the pie a golden brown color. The pie is ready to be placed into the oven. My mouth is watering already!!! I make very few savory pies…but this one is an all time favorite.

Sausage Corn Pie with Sourdough Crust THM XO

• 1 recipe Sourdough Pie Crust
• Filling:
• 4 cups whole kernel corn, I used fresh sweet corn
• 1 pound loose or linked sausage cut into small pieces
• 1/4 cup minced onion
• 3 tablespoons sprouted wheat flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1 egg, beaten
• Prepare pie dough as directed in recipe. Roll half of the dough out to fit a 9-inch deep pie-plate. Ste prepared crust and remaining dough aside. Preheat oven to 350 degrees F. Filling: Brown sausage. In a bowl combine corn, sausage, onion, flour, salt, and pepper. Mix well. Spoon into prepared pie crust. Cut butter in pieces and dot over top of the corn mixture. Roll out remaining dough to fit the top of the pie. Crimp pie crust edges together. Brush the top of the crust with beaten egg. Cut slits in the crust. Place pie into the oven. Bake for 45 minutes or until crust is well browned. Remove pie from the oven. Allow to cool for 10 minutes before serving. Serves 6-8.

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I love my KitchenAid Mixer for cookies. It does a wonderful job. My KitchenAid is at least 28 years old and still works great. I have used it hard making bread, cheesecake, ect.

Spelt Flour

This is my favorite stockpot when I process corn for the freezer. This 42 quart pot has an insert that can be lifted out which is so handy when processing corn.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

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Sausage Corn Pie, THM XO

Course Main Course

Cuisine American

Keyword corn sausage pie

Prep Time 20 minutes

Cook Time 45 minutes

Servings 5

Author Glenda Groff

Ingredients

• 1 recipe Sourdough Pie Crust
• Filling:
• 4 cups whole kernel corn I used fresh sweet corn
• 1 pound loose or linked sausage cut into small pieces
• 1/4 cup minced onion
• 3 tablespoons sprouted flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1 egg beaten

Instructions

1. Prepare pie dough as directed in recipe. Roll half of the dough out to fit a 9-inch deep pie-plate. Ste prepared crust and remaining dough aside. Preheat oven to 350 degrees F. Filling: Brown sausage. In a bowl combine corn, sausage, onion, flour, salt, and pepper. Mix well. Spoon into prepared pie crust. Cut butter in pieces and dot over top of the corn mixture. Roll out remaining dough to fit the top of the pie. Crimp pie crust edges together. Brush the top of the crust with beaten egg. Cut slits in the crust. Place pie into the oven. Bake for 45 minutes or until crust is well browned. Remove pie form the oven. Allow to cool for 10 minutes before serving. Serves 6-8.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now