Potato Cheese Pie

Potato-Cheese Pie

Potato-Cheese Pie

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   44 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 tablespoon white or apple cider vinegar
  • 3 tablespoons breadcrumbs
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 2 sprigs fresh thyme, leaves stripped
  • 2 gala apples, unpeeled
  • 2 tablespoons heavy cream, for brushing
  • Kosher salt
  • 5 ounces mortadella or ham, thinly sliced
  • 4 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • Freshly ground pepper
  • 4 large red-skinned potatoes (1 1/2 pounds), unpeeled
  • 1 teaspoon fine salt
  • 1 tablespoon sugar
  • 1 1/2 cups unsalted butter, cubed (keep cold in the freezer)
  • 10 ounces white cheddar cheese, shredded
Instructions

Make the crust: Pulse the flour, sugar and salt in a food processor.

Add 1 stick butter and pulse until combined.

Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal.

Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesnt hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.Make the filling

Heat 2 tablespoons olive oil in a skillet over medium heat.

Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick.

Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang.

Sprinkle the breadcrumbs over the dough and add the onion.

Lay the mortadella on top, then sprinkle with about one-third of the cheese.

Layer half of the potatoes and apples on top in a single layer, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples and cheese.

Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.

Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.

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