Prep 30 mins
Cook 40 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.
- 2 cups all-purpose flour
- 1⁄2 cup shortening or 1⁄2 cup lard
- 3 -5 tablespoons ice water
- 1 teaspoon salt
- 4 tablespoons butter or 4 tablespoons margarine
- 2 medium onions, thinly sliced
- 2 medium baking potatoes, peeled and thinly sliced
- 3⁄4 lb sharp cheddar cheese, shredded
- 1 egg, beaten with
- 2 tablespoons milk
- 1 teaspoon pepper
- seasoning salt, to taste
- For pastry, put 1/4 cup of the flour, shortening or lard and 3 tablespoons ice water into bowl.
- Beat until mixture is smooth.
- Add remaining flour.
- Mix until mixture resembles coarse meal, but holds together when pressed into a ball.
- Add water if necessary.
- Divide into two parts.
- Grease a 9-inch pie pan.
- Roll out one part of dough to fit the pan. Set aside.
- For filling, melt 2 tablespoons butter in each of two skillets.
- Add onion slices to one and potato slices to the other.
- Saute each vegetable for 8 to 10 minutes or until onions are soft and potatoes are tender crisp.
- Spread half the cheese into bottom of the pastry lined pan.
- Top with half the onions and half the potatoes. Sprinkle with pepper and seasoning salt.
- Repeat layering.
- Roll out top crust. Arrange over filling.
- Seal edges. Brush with egg-milk mixture. Pierce vent holes.
- Bake at 350 F until golden, about 30 minutes.