1 hr 10 mins
This has been a favorite of mine since I was about 14 when I first made it. Experiment with different cheeses like gruyere; and I would suggest sprinkling seasoning between the layers for more flavor. Sauteing the potatoes and the onions with some chopped garlic adds a nice touch also.
My Private Note
Units: US | Metric
- 2 cups all-purpose flour
- 1/2 cup shortening or 1/2 cup lard
- 3 -5 tablespoons ice water
- 1 teaspoon salt
- 1For pastry, put 1/4 cup of the flour, shortening or lard and 3 tablespoons ice water into bowl.
- 2Beat until mixture is smooth.
- 3Add remaining flour.
- 4Mix until mixture resembles coarse meal, but holds together when pressed into a ball.
- 5Add water if necessary.
- 6Divide into two parts.
- 7Grease a 9-inch pie pan.
- 8Roll out one part of dough to fit the pan. Set aside.
- 9For filling, melt 2 tablespoons butter in each of two skillets.
- 10Add onion slices to one and potato slices to the other.
- 11Saute each vegetable for 8 to 10 minutes or until onions are soft and potatoes are tender crisp.
- 12Spread half the cheese into bottom of the pastry lined pan.
- 13Top with half the onions and half the potatoes. Sprinkle with pepper and seasoning salt.
- 14Repeat layering.
- 15Roll out top crust. Arrange over filling.
- 16Seal edges. Brush with egg-milk mixture. Pierce vent holes.
- 17Bake at 350 F until golden, about 30 minutes.
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Nutritional Facts for Potato Cheese and Onion Pie
Serving Size: 1 (1374 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 4020.7
- Calories from Fat 2432
- Total Fat 270.2 g
- Saturated Fat 129.3 g
- Cholesterol 695.1 mg
- Sodium 4874.5 mg
- Total Carbohydrate 275.3 g
- Dietary Fiber 15.2 g
- Sugars 14.6 g
- Protein 125.6 g