| IDAHO POTATO LA CREME PIE |
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One 9-inch pieCrust: Unbaked 9-inch Classic CRISCO Double Crust adding 1/8 teaspoon each garlic and onion salt to the flour Filling: 3 tablespoons butter or margarine 1 small onion, diced 1 or 2 carrots, cooked and diced 2 or 3 medium-size russet potatoes, cooked and shredded 2 green onion tops, chopped 1-1/2 cups dairy sour cream 1 can (10-1/2 ounces) condensed cream of chicken soup 4 ounces (1 cup) shredded sharp Cheddar cheese 1/2 teaspoon salt 1/8 teaspoon white pepper 3/4 cup chopped cooked chicken or turkey breast (optional) Heat oven to 425ºF. For filling, melt butter in small saucepan. Add onion. Cook until tender. Add carrots. Sauté one or two minutes. Place potatoes in large bowl. Add sautéd mixture and onion tops. Combine sour cream and soup in small bowl. Add to potato mixture along with cheese, salt and pepper and chicken, if used. Spoon into unbaked pie shell. Moisten pastry edge with water. Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top cust or prick with fork for escpe of steam. Bake at 425ºF for 20 to 25 minutes or until crust is golden brown. Cut into wedges and serve while still quite warm. |
