Since we can't talk about The Guernsey Literary and Potato Peel Pie Society with out talking about the famous pie, I thought I would search for a few recipes. Here is one for the authentic pie back from the days of rationing...
Here’s a recipe for a potato peel pie, but I warn you, it tastes like paste. The more authentic it is, the nastier. These ingredients will make a very small pie (expand at will):
1 potato
1 beet
1 Tablespoon milk
Peel the potato and put the peelings in a pie pan. Don’t cook the peels, because you’re in the middle of an Occupation and you don’t have any fuel. Boil the potato and the beet together in salty water, but not for very long, due to the fuel problem. Just until you can stick a fork in the potato. Take them out and mash them up with the milk. Pour the glop in the pie pan. Bake at 375 for as short a time as is consonant with digestion (fuel again), say, fifteen minutes.
The finished product will look quite attractive and pink. If you squint, you can almost imagine raspberries. Don’t be fooled. It looks a lot better than it is. However, if you forgot that you were in the middle of WWII and added a bunch of butter and milk and salt, it could be quite tasty.
Well, I have to admit that we did NOT make this for our book club! Nor would we! I think we would need TOO much wine to wash it down! Our book club host for that month is from England and made lots of British yummies for us to try that I will add later!
For now, I will also pass along a recipe that sounds MUCH better to me! This at least has the words "potato pie" in it, so that's close enough, right? I think your guests (and their taste buds) will appreciate it !!
Sweet Potato Pie
Happy Reading and Baking!!!
See you tomorrow!
1 potato
1 beet
1 Tablespoon milk
Peel the potato and put the peelings in a pie pan. Don’t cook the peels, because you’re in the middle of an Occupation and you don’t have any fuel. Boil the potato and the beet together in salty water, but not for very long, due to the fuel problem. Just until you can stick a fork in the potato. Take them out and mash them up with the milk. Pour the glop in the pie pan. Bake at 375 for as short a time as is consonant with digestion (fuel again), say, fifteen minutes.
The finished product will look quite attractive and pink. If you squint, you can almost imagine raspberries. Don’t be fooled. It looks a lot better than it is. However, if you forgot that you were in the middle of WWII and added a bunch of butter and milk and salt, it could be quite tasty.
Well, I have to admit that we did NOT make this for our book club! Nor would we! I think we would need TOO much wine to wash it down! Our book club host for that month is from England and made lots of British yummies for us to try that I will add later!
For now, I will also pass along a recipe that sounds MUCH better to me! This at least has the words "potato pie" in it, so that's close enough, right? I think your guests (and their taste buds) will appreciate it !!
Sweet Potato Pie
Ingredients
- 1 (1 pound) sweet potato
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked pie crust
Directions
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
See you tomorrow!
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