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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 Ingredients:
2-1/4 cups king arthur unbleached 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:
1. 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.
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