18th Century Colonists, in the English tradition, were fond of pies. Finding meat, vegetable and fruit pies in the same category of an 18th century cookbook was typical. It was not until the 19th century that the terms "pie" and "fruit pie" became interchangeable in America.
This recipe is a traditional Colonial pie with layers of thinly sliced potatoes, onions, hard boiled-eggs and apples.
Serves 8
Ingredients
1-1/2 pound pastry
2 potatoes, peeled and thinly sliced (uncooked)
2 onions, peeled and thinly sliced (uncooked)
1/2 tsp mace
1/2 tsp nutmeg
1/4 tsp pepper
4 hard-boiled eggs, sliced
1 apples, peeled, cored and sliced
1 tsp salt
4 tbs butter (softened)
4 tbs water
Directions
Pre-heat Oven to 350 degrees
Line a 9-inch pie dish with half of the pastry.
Spread half the butter over the pastry.
Mix together the spices (mace, nutmeg, salt and pepper.
Arrange alternate layers of potatoes, onions, apples and eggs, sprinkle each layer with the spice mixture.
Dot with the remaining butter.
Pour in water.
Cover with remaining pastry and bake at 350 degrees for 1 hour or until potatoes are tender.
Edges of pie crust may be covered with foil unitl the last 20 minutes of baking time to keep them from over cooking.
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