Grapevine's Potato Pie
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 double pie pastry (use any recipe)
- 5 ounces smoked bacon, chopped
- 1 1⁄2 lbs russet potatoes, peeled and thinly sliced
- 1⁄4 cup chopped parsley
- salt
- white pepper
- 3 tablespoons butter
- 4 hardboiled egg, sliced
- 1⁄2 cup heavy cream
- 1 egg yolk, beaten
directions
- Rollhalf the pastry out on a floured surface and fit into a 9 inch pie plate. Chill the prepared plate and the remaining pastry.
- Saute bacon in a skillet until brown; drain. Toss the potatoes with the parsley, salt and pepper in a bowl.
- Arrange half the potatoes in an overlappin glayer in the pie shell. Sprinkle with the bacon and dot with butter.
- Arrange the egg slices over the butter and top with the remaining potatoes. Pour the cream over the layers and chill in the refrigerator for about 20 minutes.
- Roll the remaining pastry and place over the pie. Trim and seal the edge. Brush with egg yolk and cut vents in the top to allow steam to escape.
- Bake at 350 degrees Fahrenheit for 20 minutes; reduce the oven temperature to 300 degrees Fahrenheit and bake for 10 to 20 minutes longer or until golden brown.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0