Two-Crust Potato Pie Recipe: A Hearty Vegetarian Meal

Ingredients

• 6 potatoes, peeled and cut into chunks
• 0.25 cup butter
• 0.25 cup milk, or as needed
• salt and ground black pepper to taste
• 0.5 cup shredded American cheese
• pastry for a 9 inch double crust pie
• 2 teaspoons butter, melted
• 2 teaspoons milk

Instructions

1. Place the potatoes in a large pot and cover them with salted water. Bring to a boil, then reduce the heat to medium-low. Cover and simmer until the potatoes are tender, about 20 minutes. Drain well and steam dry for 1 to 2 minutes to remove excess moisture.
2. Add ¼ cup of butter, ¼ cup of milk, salt, and black pepper to the cooked potatoes. Mash until the mixture reaches a medium-stiff consistency. Stir in the cheese until well combined.
3. Preheat your oven to 375 degrees F (190 degrees C).
4. Fit the bottom pie crust (1) into a 9-inch pie plate. Fill the crust generously with the prepared potato mixture. Place the top crust (remaining 1) over the filling. Fold the edges of the top and bottom crusts together, then crimp with a fork to create a decorative and sealed edge.
5. In a small bowl, combine 2 teaspoons of melted butter and 2 teaspoons of milk. Brush this mixture evenly over the top crust to promote browning. Cut several vent holes in the top crust to allow steam to escape during baking.
6. Bake in the preheated oven until the crust is a beautiful golden brown, approximately 45 minutes. If the edges begin to brown too quickly, cover them with aluminum foil to prevent burning.

Nutrition

• Calories: 588 kcal
• Fat Content: 32 g
• Fiber Content: 7 g
• Sugar Content: 2 g
• Sodium Content: 533 mg
• Protein Content: 11 g
• Cholesterol Content: 34 mg
• Carbohydrate Content: 65 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g