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Double-Crust Potato Pie

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."

Rate/Review | Read Reviews (9)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 cups sliced peeled potatoes
1 cup chicken broth
1 medium onion, diced
1 tablespoon butter or margarine
3/4 teaspoon salt
1/4 teaspoon pepper
1 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.
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.