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Double-Crust Potato Pie Recipe

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Before my husband and I were married, my future sister-in-law made this Pennsylvania Dutch recipe for me. It's become one of my favorite dishes.

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6-8 Servings
Prep: 30 min. Bake: 30 min.

Ingredients

4 cups sliced peeled potatoes (1/4 inch thick)
1 cup chicken broth
1 medium onion, diced
1 tablespoon butter
3/4 teaspoon salt
1/4 teaspoon pepper
Pastry for double-crust pie (9 inches)
1 teaspoon milk

Directions

In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes; drain if necessary.
Line a 9-in. pie plate with the bottom pastry. Spoon potato mixture into the crust. Roll out remaining pastry to fit top of pie. Trim, seal and flute edges; cut vents in top. Brush with milk.
Bake at 425° for 30-35 minutes or until golden brown. Serve warm. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 330 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 557 mg sodium, 44 g carbohydrate, 2 g fiber, 4 g protein.

Double-Crust Potato Pie published in Country Extra November 2003, p49

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