More Recipes Like This

Double-Crust Potato Pie

SUBMITTED BY: Josephine Schuemaker

"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."

RECIPE RATING:

Read Reviews (4)

Review/Rate This Recipe

SERVINGS

(Help)

Servings
USMETRIC

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.
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 degrees F for 30-35 minutes or until golden brown. Serve warm.

Reviewed on Apr. 17, 2007 by Wendy C.

Delicious! I only had a single pie crust the first time, so I topped with Cheddar cheese the... MORE

Reviewed on Jun. 11, 2008 by PROOFREDHEAD

Growing up in Bucks Co. Pa. this was a weekly meal when we had cool weather. My Mother would... MORE

Reviewed on Nov. 29, 2007 by mrsmcmartin

I made this recipe, mostly because I had all the ingredients on hand. However, I did alter it... MORE

Reviewed on Sep. 24, 2007 by Josemme

Enjoyed this very much. We also added some peppered chichen breast and mixed veggies and... MORE