25 January 2011

Potato Onion Cheese Pie

This picture is from a similar pie I made last summer, but the concept is the same! I wanted a nice savory pie for a pie party, and nothing says "comfort food" like potatoes and cheese. Noel chose the spices for this one, and they were genius. The pie had a beautiful yellow color and a warm, almost mustard-y, flavor. Whip up this pie on a gloomy day; it's the pie equivalent of a cozy blanket!

I used baby yellow potatoes, so the slices were bite-sized. If you use larger potatoes, you might want to cut it up so that it's smaller sliced. Of course, that would be completely up to you!

What you need:
Chilled dough for a double-crust pie
3 cups of sliced yellow potatoes
2 medium onions, diced
1 cup of crumbled sharp cheese (I used Gloucester)
2 eggs, beaten
1 tbs turmeric
1 tsp cayenne pepper
Salt to taste

What you do:
Combine all your filling ingredients in a bowl and toss together until everything is evenly distributed.

Roll out the bottom crust and place in a well-greased pie dish. Spoon the filling into the pie. Roll out the top crust and cut a few vents into it, then place on top of the pie. Pinch the edges shut.

Bake at 350 degrees until the crust is golden, the cheese melted, and the potatoes soft - about an hour. Wait at least 15 minutes to slice into this one.

Eat your amazing pie!

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