Mom'S Two-Crust Potato Pie

1. 1

   Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.

2. 2

   Preheat oven to 375 degrees F (190 degrees C).

3. 3

   Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.

4. 4

   Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.