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| Mom's Two-Crust Potato Pie |
"I grew up in a Catholic circle of relatives, whilst Catholics could not eat meat on Fridays. Fish and a side dish were Friday food. One specifically preferred side-dish became this recipe. Hearty, filling and scrumptious! Cubed ham and finely chopped onions can be added to the potato and cheese aggregate in case you need more of a one-dish meal. Use American, muenster, havarti, or brie cheese. Happy cooking!"
Ingredients :
- 6 potatoes, peeled and reduce into chunks
- 1/four cup butter
- 1/four cup milk, or as needed
- salt and ground black pepper to taste
- half cup shredded American cheese
- pastry for a 9 inch double crust pie
- 2 teaspoons butter, melted
- 2 teaspoons milk
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H20M |
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- Place the potatoes right into a big pot and cowl with salted water. Bring to a boil over excessive warmth, then reduce heat to medium-low, cowl, and simmer until tender, approximately 20 minutes. Drain and allow to steam dry for a minute or . Mash the potatoes with 1/four cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir inside the American cheese.
- Preheat oven to 375 degrees F (one hundred ninety tiers C).
- Fit a crust right into a 9-inch pie dish, and fill with the potato aggregate. Place the pinnacle crust on the pie, roll the rims collectively and crimp with a fork to seal. Stir the melted butter and a pair of teaspoons of milk collectively in a small bowl, and brush the aggregate everywhere in the pie crust. Cut several vent holes in the top of the crust.
- Bake the pie within the preheated oven until the crust is golden brown, approximately forty five minutes; if the rims are getting too brown, wrap them in aluminum foil.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals moist, cook it evenly, and make easy-up easier.
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