DOUBLE-CRUST POTATO PIE

Double-Crust Potato Pie image

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.

Provided by Taste of Home

Time 1h

Yield 6-8 servings.

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 330 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 557mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.