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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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.
3. Bake at 425° for 30-35 minutes or until golden brown. Serve warm. Yield: 6-8 servings.
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