4 large baking potatoes, peeled and cut into 1-inch cubes
1/2 teaspoon salt
4 tablespoons butter
2 tablespoons granulated sugar
1/4 teaspoon ground ginger
1 cup unsifted all-purpose flour
6 (about 3 pounds) Granny Smith apples, peeled, cored and thinly sliced
1/2 cup firmly packed light brown sugar
Place potatoes in a 3-quart pan. Cover with water; add salt. Bring to a boil;
cook until fork-tender - 12 to 15 minutes.
Drain and mash.
Stir in 2 tablespoons butter, granulated sugar and ginger.
Cool for 25 minutes.
Heat oven to 425 degrees F.
Stir flour into potato mixture, forming a soft dough. Turn out onto floured surface;
form into a round. Divide in half. Place one half between 2 sheets of plastic wrap
and roll into an 11-inch circle, about 1/4-inch thick. Remove top sheet of plastic;
invert into an 8-inch deep-dish pie plate.
Add apples. Roll out remaining half of
dough and cover pie. Crimp edges of dough together; make 4 slits in top.
Bake until lightly browned - about 25 minutes.
Melt remaining 2 tablespoons butter with brown sugar.
Remove pie from oven.
Cut a 2-inch circle in center of pastry. Remove circle; pour in brown sugar mixture.
Replace circle and return pie to oven.
Bake for 20 minutes more.
Cool for 30 minutes and serve.
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