This is a modernized version of English cookery expert Hannah Glasse’s recipe published in 1747 in The Art of Cookery, Made Plain and Easy.
Adapted from Historic Foodways at Colonial Williamsburg
Serves 8
2 prepared pie crusts
1 tablespoon kosher salt, or to taste
1 teaspoon freshly ground black pepper
1 teaspoon grated or ground nutmeg
1 teaspoon ground mace
4 small Yukon Gold potatoes, peeled and cut into ¼-inch slices
8 hard-boiled eggs, peeled and thinly sliced
2 large Granny Smith apples, peeled, cored, and cut into ¼-inch slices
1 large sweet onion, cut into ¼-inch slices
¼ cup (½ a stick) unsalted butter, cut into ¼-inch pieces
1. Preheat the oven to 375°F.
2. Roll out one pie crust and press it to fit snuggly in a 10-inch tart or pie pan.
3. In a small bowl, mix together the salt, pepper, nutmeg, and mace.
4. Place a layer of sliced potatoes in the bottom of the pie crust, followed by eggs, then apples, then onions. Sprinkle each layer with a little of the spice mix and little bits of butter. Continue layering and seasoning the tart until you run out of ingredients.
5. Roll out second pie crust and place on top of the pan, crimping the edges to seal. Slash the surface four or five times to allow steam to escape.
6. Bake until the crust is golden brown and the potatoes are tender, about 45 to 55 minutes. Let the pie rest for 15 minutes, then cut into wedges and serve.
