Ham & Scalloped Potato Pie

Pull from fridge but leave in individual packets to come closer to room temperature while preparing filling

One hour before baking pie, make filling. Toss onion and salt in bowl and set aside.

Bring 4 quarts water to boil in Dutch oven over high heat. Add potatoes and baking soda. Return to boil and cook for 1 minute. Drain potatoes.

Return potatoes to pot; add cream, garlic, pepper, nutmeg, and onion and any accumulated liquid; and bring to simmer over high heat. 

Adjust heat to maintain a simmer and cook, stirring gently and frequently (it's OK if some slices break), until cream thickens and begins to coat potatoes. Let cool oƯ heat for at least 30 minutes or up to 2 hours.

Unwrap and unroll one pie crust from the package, correcting any cracks with your fingers. Ease dough
into pie plate by gently lifting the edge of the dough with your hand while pressing into plate bottom with
your other fingers.

Adjust oven rack to lower-middle position and heat oven to 425 degrees.

Stir parsley and ham into potato mixture, transfer mixture to dough-lined pie plate, and spread into even
layer (it's OK if potato mixture is still slightly warm).

Unroll second pie crust and using a paring knife or round cutter, cut 1⁄2-inch hole in center of second
dough round. Brush bottom pie crust with egg wash. Lift top crust and place over filling, aligning hole with
center of pie and leaving at least 1⁄2-inch overhang all around. Gently press top crust down on bottom
crust edge

Take a paring knife and carefully trim around edge of pie plate, removing excess. Flute edges using your
thumb and forefinger or press with tines of fork to seal. Place pie on parchment-lined rimmed baking
sheet and brush with egg, sprinkle with black pepper (salt sprinkle is optional). Bake until top is light
golden brown, 18 to 20 minutes.

Reduce oven temperature to 325 degrees, rotate and continue to bake until crust is golden brown and
potatoes at vent hole are tender when pricked with paring knife, 30 to 40 minutes longer. If pie begins to
get too brown before potatoes are softened, cover loosely with aluminum foil. Let pie cool on wire rack
for at least 30 minutes. Serve warm or at room temperature.