Potato Apple Bake

[Guest guest]

Potato-Apple Bake

 

 

4 potatoes, peeled and cut into 2-inch pieces

2 tablespoons butter

1 tablespoon sugar

1/4 teaspoon ground ginger

3/4 cup all-purpose flour, sifted

4 Granny Smith apples, peeled, cored, and sliced

2 tablespoons butter or butter substitute

1/2 cup firmly packed brown sugar

 

Preheat the oven to 425 degrees F. Lightly grease an 8-inch pie plate.

Cook the potatoes in boiling salted water until tender: 12 to 15 minutes. Drain

and mash. Add butter, sugar, and ginger and mix well.

Stir in the flour to make soft dough. On a lightly floured board, form the dough

into a ball and divide in half. Roll half into an 8-inch-diameter circle and fit

into the prepared pie plate. Arrange the apple slices by overlapping them in two

concentric circles over the dough. Moisten the edges with cold water. Roll out

the remaining dough into an 8-inch circle and place it on top of the apples.

Press the edges together and flute them to make a standing edge. With a sharp

knife, make 4 or 5 slits on top to allow steam to escape. Bake

until crust is browned: 25 to 30 minutes. Remove from oven and cut a 2-inch

circle in the top pastry to make a lid. Remove this carefully, add the butter

and brown sugar, and replace the lid. Return to the oven and continue to bake

until the butter and sugar have melted, about 5 minutes. Slice and serve

immediately. Serves 4 to 6.

 

 

 

 

 

 

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