Learn about this recipe from our historic foodways staff, then try it at home
This recipe is a Historic Foodways favorite. The apples and onions sweeten the potatoes and eggs, and the butter and seasonings tie everything together. This is a pie, which means it has a top crust. A ten-inch pie pan works best.
Wash and pare some potatoes and cut them in slices, peel some onions, cut them in slices, pare some apples and slice them, make a good crust, cover your dish, lay a quarter of a pound of butter all over, take a quarter of an ounce of mace beat fine, a nutmeg grated, a tea-spoonful of beaten pepper, three tea-spoonfuls of salt; mix all together, strew some over the butter, lay a layer of potatoes, a layer of onions, a layer of apples, and a layer of eggs, and so on till you have filled your pie, strewing a little of the seasoning between each layer, and a quarter of a pound of butter in bits, and six spoonfuls of water; close your pie, and bake it an hour and a half. A pound of potatoes, a pound of onions, a pound of apples, and twelve eggs will do.
— Glasse, Hannah, “The Art of Cookery Made Plain and Easy” p. 259
- 4 small Yukon Gold potatoes
- 2 large Granny Smith apples
- 2 medium yellow onions
- 8 large eggs
- 3 tsp. Kosher salt
- 1 tsp. freshly cracked pepper
- ½ to 1 grated nutmeg
- ½ to 1 tsp. mace
- 4 oz. butter
- frozen puff pastry or homemade pie crust
- Preheat the oven to 375 degrees.
- Boil and slice the eggs.
- Pare and slice the potatoes, apples and onions. Slice everything ¼ inch thick. Place the apples and potatoes in a bowl of water to prevent oxidation.
- Roll out the bottom crust and set it into the pie pan.
- Mix the salt, pepper, nutmeg and mace to together in a single bowl.
- Drain and dry the apples and potatoes with a towel.
- Begin the layers from the bottom up with potatoes, then eggs, then apples and then onions. Sprinkle each layer with a little of the seasoning and little bits of butter. Continue filling and seasoning the pie until you are out of ingredients.
- Put a top crust on the pie and crimp the edges. Cut 4 or 5 slashes on top crust to allow steam to vent out.
- Bake for 45-50 minutes or until the crust is a nice golden brown.