Sliced Potato Pie Recipe: Golden Crust, Creamy Spiced Filling

This sliced potato pie recipe delivers the perfect balance of flaky crust and velvety spiced filling—just like my Nonna used to make. ✨ The secret lies in thin, even potato slices that absorb the warm spices and cream while baking into tender perfection.

I've tested this recipe countless times, adjusting the crust and spice blend until every bite was just right.

The filling transforms simple potatoes into something extraordinary through a blend of cinnamon, nutmeg, and a touch of vanilla that deepens as it bakes. The crust, made with a mix of flour and butter, achieves that signature golden-brown finish without cracking.

What makes this recipe truly special is how the filling stays creamy while the potatoes maintain their structure—no mushy texture here.

By the time it emerges from the oven, you'll have a pie with a crisp, buttery crust that contrasts beautifully with the spiced potato filling. The aroma alone will have everyone gathering around your table, and the first slice reveals layers of flavor that keep you reaching for seconds.

This is comfort food at its finest—warm, inviting, and impossible to resist.

Perfect for holiday gatherings or cozy weeknight desserts, this pie reheats beautifully and tastes even better the next day. The technique is straightforward, but the results are anything but ordinary. Let's get baking!

Ingredients for sliced potato pie

Six ingredients for the crust, seven for the filling—simple but unforgettable.

The potatoes are non-negotiable here. Russets slice the cleanest, but Yukon Golds add a touch of creaminess if you're feeling fancy. Trader Joe's and Whole Foods carry the best organic varieties—look for firm, blemish-free tubers. Slice them ⅛-inch thick using a mandoline (or a sharp knife if you're brave). I always soak the slices in cold water for 10 minutes to remove excess starch, then pat them dry. That's what keeps the filling from getting watery. Pro tip: slice them as you go—potatoes oxidize fast.

No heavy cream? Full-fat coconut milk works in a pinch, though the flavor won't be identical. The vanilla extract is where you should splurge—Nonna's Secret or McCormick Pure make all the difference. Running short on butter? Lard or coconut oil can substitute, but the crust won't be quite as flaky. The sugar can be swapped for maple syrup or honey if you're avoiding refined sugar, though the texture might be slightly denser. And if you're feeling adventurous, a pinch of cardamom adds a warm, floral note that pairs beautifully with the cinnamon.

This pie tastes even better the next day—honestly, 3-4 days in the fridge is ideal. Store it in an airtight container with parchment between layers to prevent sogginess. For make-ahead baking, assemble the pie unbaked and refrigerate for up to 24 hours before baking. The crust holds up beautifully if you freeze it unbaked for 1 month, though the filling will need extra time to thaw. Reheat slices in a 350°F oven for 10 minutes to restore that golden crust and creamy filling.

Step-by-step instructions for sliced potato pie

Here's how to build a pie with a flaky crust and velvety spiced filling that melts in your mouth.

In a large bowl, combine the 2 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers when baked.

Add the 0.25 cup ice water and mix just until the dough comes together. Avoid overworking it. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour. The cold dough prevents shrinking and ensures a tender crust. I press down gently on the discs to flatten them evenly before rolling.

Preheat your oven to 425°F. Peel and thinly slice the 3 lb russet potatoes (about ⅛-inch thick) using a mandoline or sharp knife. Spread them on a baking sheet and bake for 20-25 minutes until tender and just starting to brown. This step removes excess moisture that would make your filling watery.

While the potatoes bake, whisk together the 1.5 cups heavy whipping cream, 0.75 cup granulated sugar, 2 whole eggs, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 1 tbsp pure vanilla extract, 0.25 tsp black pepper, and remaining 0.5 tsp salt in a large bowl. The mixture should be smooth and lightly sweet—this will become the creamy base of your filling.

Roll out one chilled dough disc to fit a 9-inch pie dish, leaving a 1-inch overhang. Transfer it to the dish, trim the edges, and crimp decoratively. Here's the thing—press the dough gently into the bottom and sides to prevent shrinking. I like to use my fingers to create a slight ridge around the edge for extra flair.

Drain the baked potatoes and press them into the crust using a potato masher or fork, creating an even layer. Pour the cream mixture over the potatoes, spreading it evenly. The filling should reach just below the top of the crust—this prevents overflow during baking.

Roll out the second dough disc and place it over the filling. Trim the excess, leaving a ½-inch border. Crimp the edges to seal, then cut 4-5 slits in the top crust to allow steam to escape. Brush the top crust with a bit of cold water to help it brown beautifully.

Bake at 425°F for 20 minutes, then reduce heat to 350°F and bake for another 45-50 minutes until the crust is golden brown and the filling is set but still jiggly in the center. If the edges brown too quickly, cover them with aluminum foil. The pie is done when the center reaches 170°F on an instant-read thermometer.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to fully set and prevents a runny mess. The contrast between the crisp crust and creamy filling is what makes this pie special.

Slice into wedges and serve warm or at room temperature. The potatoes should be tender but hold their shape, and the filling should be rich, spiced, and just thick enough to coat your spoon. Store leftovers in the refrigerator for up to 4 days or freeze for 3 months.

Regional styles of this dish

New England Classic

This is the version I grew up with in my Boston triple-decker—simple, spiced, and deeply comforting. The secret here is using Yukon Gold potatoes instead of Russets for a creamier texture, and adding ½ tsp allspice to the spice blend for that classic New England warmth.

My Nonna always served it with a scoop of vanilla bean ice cream straight from the freezer. The pie's golden crust contrasts beautifully with the soft, spiced potatoes underneath. 🥔

Southern Creamy Twist

Down South, they take this pie to another level by adding ½ cup sour cream to the filling for extra richness. I like to swap the cinnamon for ½ tsp pumpkin pie spice> and add a pinch of cayenne for subtle heat.