- 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.