Sliced Potato Pie Recipe: Crispy Lattice Crust Over Creamy Spiced Filling

This sliced potato pie recipe delivers the perfect balance of crispy lattice crust and creamy spiced filling—a comforting dessert that feels like a hug from your favorite baker. 💛 After years of perfecting the technique (and a few burnt crusts along the way), I've cracked the code for a pie that's both impressive and foolproof.

The secret lies in thinly sliced potatoes layered with cinnamon, nutmeg, and just enough sweetness to make it irresistible.

What sets this recipe apart is the lattice crust—it's sturdy enough to hold its shape but delicate enough to create those beautiful diamond patterns.

You'll start by pre-cooking the potato filling to ensure it's tender and flavorful before baking, then top it with a buttery crust that puffs up just enough to make everyone at the table ask for seconds.

The combination of warm spices and creamy texture makes this pie a standout for holidays or special occasions.

By the time it emerges from the oven, you'll have a golden-brown lattice crust with flaky, crispy edges and a filling that's creamy and perfectly spiced.

The aroma alone will have your kitchen smelling like a New England bakery, and the texture—tender potatoes with just the right amount of resistance—is pure comfort food magic. This is the kind of dessert that disappears quickly, so make sure to have plenty on hand.

The best part? This recipe scales beautifully, whether you're feeding a crowd or just treating yourself to a slice. Once you try it, you'll never go back to store-bought pies again. Let's get started on creating something truly special.

Ingredients for sliced potato pie

Potatoes, butter, and spices—just the right mix for a pie that tastes like home.

The potatoes are non-negotiable here. Russets are your best bet—they slice thin and hold their shape. Walmart or Kroger usually have them in the produce section, but if you see Yukon Golds, grab those too. Thinly slicing them (about 1/8-inch thick) is key—use a mandoline if you're feeling fancy, but a sharp knife works too. For the crust, Land O'Lakes unsalted butter is my go-to, but any good-quality brand will do. Just make sure it's cold when you mix it in—warm butter makes for a soggy crust. The spices? Penzeys has great whole spices if you want to grind your own, but the pre-ground stuff works fine too.

No evaporated milk? Heavy cream plus a splash of vanilla gets you close, though the texture won't be quite as thick. Running short on cornstarch? Arrowroot powder works 1:1. The vanilla extract matters here—nothing artificial. If you're using imitation, you'll taste it. For the crust, if you can't find all-purpose flour, bread flour at 90% of the amount adds chewiness. The lattice part? Don't stress about perfect diamonds—just make sure the strips are even. The filling can be prepped a day ahead, but wait to assemble the crust until you're ready to bake.

The crust goes in the fridge while you pre-cook the filling—2 hours minimum. The filling keeps for 3 days in the fridge, but the crust is best used fresh. If you're making this ahead, bake the filling without the crust, cool it completely, then add the crust later. The pie reheats beautifully—350°F for 20 minutes if it's been chilled. Store leftovers in an airtight container with parchment between layers to keep it crispy. Freezes for 3 months if you wrap it tightly in foil.

Step-by-step instructions for sliced potato pie

Here's how to build that perfect balance of crispy lattice crust and creamy spiced filling.

Preheat your oven to 375°F and grease a 9-inch deep-dish pie dish. Peel and thinly slice the 4 lb russet potatoes (about ⅛-inch thick) using a mandoline or sharp knife. I like to slice them while holding the potato firmly against the cutting board—this prevents the slices from spreading out.

Spread the potato slices evenly in the pie dish, overlapping slightly. Bake uncovered for 45 minutes until the potatoes are tender and slightly golden. You'll know they're ready when a knife slides in easily and the edges start to crisp. This pre-baking step removes excess moisture so your filling stays creamy, not soggy.

While the potatoes bake, melt 1 cup unsalted butter in a saucepan over medium heat. Whisk in 2 tbsp cornstarch and cook for 1 minute until smooth. Slowly pour in the 1.5 cups evaporated milk while whisking constantly to prevent lumps.

Add the 1 cup granulated sugar, 2 tbsp ground cinnamon, 1 tsp ground nutmeg, and 0.5 tsp salt. Bring to a gentle simmer and cook for 5-7 minutes until the mixture thickens to a pudding-like consistency. Remove from heat and stir in the 2 whole large eggs and 1 tbsp vanilla extract. The mixture should coat the back of a spoon but still be pourable.

Pour the warm filling over the pre-baked potatoes, spreading it evenly to the edges. The potatoes should be completely covered but not overflowing. Here's the thing—don't press down on the potatoes or they'll turn mushy. Just let the filling settle naturally.

Roll out the remaining 2.5 cups all-purpose flour (plus 1 tbsp extra for dusting) into a 12-inch circle about ⅛-inch thick. Cut into strips about 1-inch wide using a pizza cutter or sharp knife. Weave the strips into a lattice pattern over the filling, leaving the center open. This creates those beautiful golden windows while keeping the filling moist.

Cut the 1.5 cups cold cubed butter into small pieces and dot evenly over the lattice crust. Bake at 375°F for 40-45 minutes until the crust is deep golden brown and the filling is bubbly. You'll see the butter melting and creating steam—this is what makes the crust crispy.

I like to broil for the last 2 minutes to get extra browning on the lattice, but watch it closely—it can burn quickly. Let the pie cool completely for at least 2 hours before slicing. This resting time allows the filling to set properly and makes slicing much easier. The contrast of crispy lattice and creamy spiced filling is what makes this pie so special!

Storing and reheating this sliced potato pie

Refrigerator Storage

Let your sliced potato pie cool completely before storing—this prevents condensation that makes the crust soggy. Transfer to an airtight container with parchment paper between layers to maintain crispness.

It stays fresh in the fridge for 3-4 days, though I find the filling gets even more flavorful after the first day. The lattice crust holds up better than I expected—just avoid stacking heavy plates on top. 💛

Freezer Prep Tips

For long-term storage, wrap the whole pie tightly in heavy-duty aluminum foil (double layer for extra protection) before sealing in a ziplock freezer bag. This method keeps it fresh for 3 months without freezer burn.

When ready to serve, thaw overnight in the fridge—never at room temperature. I've found that pies frozen this way reheat beautifully with just 20 minutes at 350°F.

Reheating Perfection

For the best texture, reheat individual slices in a 350°F oven for 10-12 minutes on a baking sheet. The lattice crust gets crispy again while the filling stays creamy. Microwaving works in a pinch (60-second intervals), but it can make the crust rubbery.

I always add a splash of heavy cream before reheating to restore moisture—it makes all the difference. 🔥

Serving Leftovers

Slice the pie while still warm for cleaner cuts, but let it sit at room temperature for 5 minutes first. Serve with a dollop of whipped cream or a scoop of vanilla ice cream—the contrast is magical.

For a restaurant-style touch, dust with cinnamon sugar right before serving. My grandmother always said the second slice is always better, and she was right about that too.

Crust Revival Trick

If your stored pie loses crispness, pop it under the broiler for 2-3 minutes until golden. Keep a close eye—lattice crust burns faster than you'd think! This works especially well for pies that sat in the fridge overnight.

The key is high heat for short time—just enough to crisp without drying out the filling. It's my secret weapon for reviving day-old slices. ✨

Frequently asked questions