Mother Nature is such a prankster. After a couple of spring-like days here on the east coast, the Polar Vortex has reared its ugly head again. This hearty pie will make a splendid dinner for what I hope will be one of the last few cold winter nights.
Makes 6 to 8 servings
1 medium boiling potato
2 cups finely chopped onion
2 tablespoons unsalted butter
3 large eggs
¼ cup heavy cream
1 teaspoon finely chopped fresh thyme
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 ½ cups coarsely grated good-quality cheddar
Prepared piecrust dough for a 2-crust pie
1. Peel potato and cut into ¼ inch dice. Steam in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
2. Cook onion in butter in a heavy skillet over low heat, stirring, until softened, 8 to 10 minutes. Transfer to a plate to cool.
3. Whisk together 2 of the eggs, cream, thyme, salt, and pepper in a large bowl until well combined. Stir in potato, onion, and cheese. Whisk remaining egg in a small bowl and reserve for egg glaze.
4. Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 400 degrees.
5. Fit bottom crust into a 9-inch pie plate. Spoon filling into pie shell and brush some of the egg glaze on rim of shell. Cover pie with top crust and trim edges leaving a ½-inch overhang. Press edges together and crimp decoratively.
6. Brush top of pie with some of the remaining egg glaze and cut several steam vents in top of crust with a small sharp knife. Bake pie on hot baking sheet until golden brown, 40 to 45 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.