Recipe by ladypit
This is one that sounds interesting (though I haven't tried it) from Janet Reeves' "One Potato Two Potato". It is supposedly an early American dessert.
Top Review by bluemoon downunder
I can well believe that this was an early settlers' recipe: on reading the recipe and after eating it, it is much simpler in its flavours than we are accustomed to in 2006. I was interested to try it, but confess to having wimped out a bit, and to having made a couple of C21st additions. But I did use the potato water, even though I was itching to use something tastier! The instructions were very clear. There was, however, way too much sugar for our tastes so I reduced the amount of sugar in the filling to 1/2 cup (that still seemed like a lot to me). I decided to make individual potato pies in a muffin pan. I added lemon zest to the lemon juice, and added cinnamon and nutmeg to the dark brown sugar sprinkled on top. I baked my Lemon Potato Pies for about 25 minutes, and we enjoyed them at room temperature with cream. Very lemony, but I do prefer fruit in my pies to potato, so I'm glad it's 2006 and not 1806! Thank you, ladypit, for an interestingly different recipe!
- pie pastry
- 4 medium peeled potatoes
- 1 1⁄2 cups white sugar
- 1 lemon
- 1⁄4 cup leftover potato water
- 1⁄2 cup dark brown sugar
- 1 tablespoon butter
Directions See How It's Made
- Slice the potatoes very thinly.
- Boil them in water until they are just barely tender.
- Remove them from the water carefully, trying not to break the slices.
- Save 1/4 cup of the water.
- Juice the lemon.
- Mix the lemon juice, the sugar, and the 1/4 cup of potato water together in a pan.
- Simmer for 5 minutes while stirring occasionally.
- Add the potato slices to the mixture carefully and bring to a boil.
- Remove the lemon/potato mix from the stove and let it cool.
- Meanwhile heat the oven to 425 degrees.
- Put the pastry into a 9 inch pan.
- Put the potato slices in the pastry and then pour the syrup over top.
- Sprinkle the top with brown sugar and dot with butter.
- Bake for about 15 minutes.
- Reduce the heat to 350 degrees and bake it for 30 to 35 minutes more.
- This can be served at room temperature or chilled.