Skip to main content

This modern adaptation was created by Lori Trolan in 2003 and is based on Hannah Glasse's 1747 recipe.


  • Pastry for a 10-inch two-crust pie
  • 2 small to medium potatoes, peeled and very thinly sliced
  • 2 small onions, peeled and very thinly sliced
  • 4 eggs, beaten
  • 2 small apples, peeled, cored and very thinly sliced 1 tsp. salt
  • 1/2 tsp. mace
  • 1/2 tsp. nutmeg
  • 1/4 tsp. pepper
  • 4 T. butter
  • 4 T. water


Line a 9 or 10-inch pie plate with half of the pastry. Dot half the butter over the pastry. In a small bowl, mix together the spices, salt, and pepper. In another small bowl, beat the eggs. Arrange alternate layers of potatoes, onions, and apples, while inserting beaten eggs and spice mixture between each layer. Dot with the remaining butter and pour in water. Cover with remaining pastry and bake in preheated Dutch oven for 1 hour or until potatoes are tender. Note: The potatoes, onions, and apples must be sliced paper thin or it may be necessary to parboil the potatoes briefly before assembling the pie.