Ingredients

• 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

Instructions

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.