This month's selection at Cook the Book Fridays where we are currently cooking from Everyday Dorie, is Potato Tourte. It is a double-crusted pie, with potatoes, herbs and cream for the filling.
A couple of things which I've simplified, is to zest the lemon using the microplane zester. In the book, Dorie says to use a vegetable peeler to remove the zest, then slice into the thinnest strands. Seems like an extra work for me (I'm lazy!), so I use the microplane zester instead. For the potato, they are to be sliced very thinly, then drop into a bowl of cold water, drain them and dry them well. I skipped the water and the drying part (told you I am lazy!). I sliced the potatoes using a sharp knife and use them directly. The herbs I've used are a combination of cilantro and scallions.
I made 4 mini pies instead of one 9-inch pie. I constructed the pies (Dorie says this pie is a construction project) the evening before, keep refrigerated, then the next morning, brush with egg wash and bake.
The pies are baked for 30 minutes, then pour some warm heavy cream into the vent hole at the top, then bake for a further 20 minutes until the potatoes are tender. Let the pie sit for about half an hour before serving.