|Salt||1 1⁄2 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Cold water||1 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
Fry bacon until very crisp.
Drain on paper towelling, cool and crumble.
Heat oven to 400 degrees.
Have ready a 9-inch pie pan.
Combine potatoes, onion, salt, pepper, parsley and bacon bits.
Line the pie pan with half the pastry.
Put potato mixture into pan.
Dot with butter.
Roll out remaining pastry and use to top pie.
Seal and crimp edges well and cut extra-large vents in the top crust.
Beat egg yolk and cold water together and brush over top crust of pie (not on edge).
Put a narrow strip of aluminum foil around the edge of the pie to keep it from getting too dark during baking.
Bake at 400 degrees 50 minutes.
Turn heat to 350 degrees and continue baking until potatoes are tender when tested with a fork, about 1 hour.
Remove pie from oven.
Pour cream slowly into the vents on the top of the pie (pour slowly enough so cream tills the spaces between the potatoes and doesn't run over the top of the pie).
Return pie to oven and bake another 5 minutes.