Pratie Cardamom Apple pastry

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Pratie Cardamom Apple pastry

 

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

1/2 teaspoon gardamom

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, cardamom and ginger. Cool

25 minutes.

Heat oven to 425 degrees.

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 20 minutes

more. Cool 30 minutes and serve.

 

 

 

 

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