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Double-Crust Potato Pie

 Double-Crust Potato Pie
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.
6-8 ServingsPrep: 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.
Nutritional 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.