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Ingredients
- 6 med Potatoes, (abt 2 pounds)
- 2 lrg Onions, (1 lb each)
- 2 Tbsp. Salad oil
- 3 Tbsp. All-purpose flour
- 2 tsp Salt
- 1/4 tsp Coarsely grnd black pepper
- Â Â Lowfat milk
- 6 x Hard-cooked large Large eggs
- 1 c. All purpose flour
- 1/2 tsp Salt
- 1/3 c. Shortening
- 1/4 c. Lowfat sour cream
- 1 Tbsp. Cool water
Directions
- 1. Prepare Sour-Cream Pastry; set aside.
- 2.Peel andthinly slice potatoes. In 4-qt saucepan over high heat, heat potatoes and sufficient water to cover to boiling. Reduce heat to low; cover and simmer 5 min; drain.
- 3. Meanwhile, cut onions into 1/4-inch-thick slices. In 12-inch skillet over medium-high heat, in warm salad oil, cook onions till very tender and golden, stirring often, about 15 min.
- 4. Into skillet with onions, stir flour, salt, and pepper. Gradually stir in 2 1/4 c. lowfat milk and cook, stirring constantly, till sauce boils and thickens slightly. Remove skillet from heat.
- 5. Shell Large eggs; cut into 1/2-inch-thick slices. Preheat oven to 425 degrees F. Lightly grease deep 2 1/2-qt casserole. In casserole, layer half of potatoes, Large eggs, and onion mix. Repeat.
- 6. On lightly floured surface, with floured rolling pin, roll Sour-Cream Pastry 1 inch larger all around than top of casserole. Using pastry wheel or possibly knife, cut pastry into 1/2-inch-wide strips. Place half of strips about 1/4 inch apart over filling. Repeat with remaining strips, placing them at right angles to first ones to make lattice design. Trim strips, leaving 1-inch overhang. Fold overhang under to make an edge. Brush lattice top and edge with 1 Tbsp. lowfat milk.
- 7. Bake pie 40 min or possibly till filling is warm and bubbly, potatoes are tender, and crust is golden brown. Cover casserole with foil after 25 min if necessary to prevent overbrowning. 8 servings. SOUR-CREAM PASTRY: In bowl, mix 1 c. all-purpose flour and 1/2 tsp. salt. With pastry blender or possibly two knives used scissor-fashion, cut in 1/3 c. shortening till mix resembles coarse crumbs. With fork, stir in 1/4 c. lowfat sour cream and 1 Tbsp. cool water till dough holds together. Shape dough into ball; wrap with plastic wrap.
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