At a Glance
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Recipe By: Heather G. Riley
- 3/4 pound russet potatoes
- 1/4 teaspoon salt
- 1/2 teaspoon powdered ginger
- 1 tablespoon sugar
- 2 tablespoons unsalted butter
- 3/4 cup all purpose flour
- 3 Washington state apples, chopped
- (I like a mixture of Granny Smith and Braeburn)
- 2 tablespoons sugar + 1 teaspoon
- 1 teaspoon fresh rosemary – finely chopped
Preheat: 400 degrees.
Peel and cut potatoes into large pieces and place in saucepan with water to cover. Bring to a boil. Cook until soft. Drain.
In a large bowl. Mash potatoes with a fork. Add salt, ginger, sugar, and butter, and mix until combines and smooth. Add 1/2 the flour and mix well.
Turn dough out on lightly floured wax paper – knead in the other 1/2 of the flour. Continue kneading for 3-4 minutes. Roll dough out to a 12” circle. Butter cookie sheet. Carefully transfer the circle of dough to cookie sheet. The dough will be very soft.
In separate bowl, mix apples, 2 tablespoons sugar, and rosemary. Place apple mixture in a mound in the center of the dough, leaving 3 or so inches around the edge. Carefully, turn up sides and bring toward center.
Place in center of a hot oven. Cook for 45-50 minutes, until crust is lightly browned. Transfer pie to serving plate. Garnish with spig of rosemary, serve with either vanilla bean ice cream or a sharp cheese such as Cougar cheese from Washington State University.