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Potato Pie Recipe

I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.—Patricia Wells, Riverhead, New York

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Potato Pie Recipe

Prep: 25 min. Bake: 1 hour 25 min.

Yield: 6 Servings

25 85 110

Ingredients

2-1/4 cups all-purpose flour
1 tablespoon sugar
1-1/4 teaspoons salt
1/2 cup shortening
1/4 cup butter
3-1/2 to 4 tablespoons cold water
FILLING
7 cups sliced peeled potatoes
1 medium onion, sliced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
2 tablespoons butter
1/2 cup half-and-half cream

Directions

Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 serving (1 slice) equals 621 calories, 30 g fat (13 g saturated fat), 41 mg cholesterol, 1,217 mg sodium, 78 g carbohydrate, 5 g fiber, 9 g protein.

Originally published as Potato Pie Side Dish in Taste of Home December/January 1995, p65