Pratie Apple


  • 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


  1. Place potatoes in a 3-quart pan. Cover with water; add salt. Bring to a boil; cook until fork-tender - 12 to 15 minutes.
  2. Drain and mash.
  3. Stir in 2 tablespoons butter, granulated sugar and ginger.
  4. Cool for 25 minutes.
  5. Heat oven to 425 degrees F.
  6. 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.
  7. Add apples. Roll out remaining half of dough and cover pie. Crimp edges of dough together; make 4 slits in top.
  8. Bake until lightly browned - about 25 minutes.
  9. Melt remaining 2 tablespoons butter with brown sugar.
  10. Remove pie from oven.
  11. Cut a 2-inch circle in center of pastry. Remove circle; pour in brown sugar mixture. Replace circle and return pie to oven.
  12. Bake for 20 minutes more.
  13. Cool for 30 minutes and serve.

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