Butter Pie
INGREDIENTS
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This potato and onion pie originates in Lancashire, England, where it was traditionally served on Fridays when meat was not served.
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INGREDIENTS | SERVES 8
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3 large russet potatoes, peeled and cut into ¼-inch slices
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1 (9-inch) Mealy Pie Crust, unbaked
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1 large onion, peeled, cut in half, and then cut into ¼-inch slices
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4 tablespoons butter
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½ teaspoon salt
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1 teaspoon pepper
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1 egg, beaten
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1 (9-inch) Flaky Pie Crust
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