Potato Peel Pie Recipes

For those of you who like to experiment, here are two recipes for the fictitious Potato Peel Pie. The first is borrowed from the official 'The Guernsey Literary & Potato Peel Pie Society' website:

"Here is a recipe for a potato peel pie, but I warn you, it tastes like paste. The more authentic it is, the nastier."

The following ingredients will make a very small pie (expand at will).

Ingredients:

1 potato

1 beet

1 tablespoon of milk

Method:

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) and 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 degrees 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 forget that you were in the middle of WWII and added a bunch of butter, milk and salt, it could be quite tasty.

This second recipe is the one Deb used for 'Novel Ten 'n Pages' book club meeting. It is borrowed from the website, 'Cook Eat Share.com - the world's largest kitchen' (according to the website).

Guernsey Potato Peel Pie Recipe (by Nancy Miyasaki)

Here is what Nancy had to say first: "Having just read the 'Guernsey Literary and Potato Peel Society' for my book club, I had to find a way to make a potato peel pie for the meeting. After some research, it seems this potato peel pie is as fictional as the characters of the book, so I found a recipe online and tweaked it slightly and came up with the following. If possible, it is best to serve hot from the oven. Happy reading and eating."

Prep Time: 30 minutes

British

Cook Time: 35 minutes

Servings: 8 servings

Ingredients:

2 cups raw, grated potato skins (I used a potato peeler for this part to get the potato peel authentic texture, rather than a grated texture).The mashed potato is used for the filling.

1/3 cup grated onion

1 egg, beaten

3 tbsp flour

beetroot

sour cream (optional)

chives (optional)

butter (optional)

garlic (optional)

Method:

1. Preheat oven to 400 degrees.

2. Butter a small pie plate. (I chose to make mini pies so that each person could have their own).

3. Mix potato peels with egg, onion and flour.

4. Press the mixture into the pie plate and up the sides to form a crust.

5. Bake crust for 20-25 minutes. (decrease time for smaller pies).

6. While the crust is baking, cook potatoes, drain and mash. You can add your favourite mashed potato flavourings here (for example: garlic, onion, milk, butter, salt, etc).

7. Fill crust with mashed potatoes and sprinkle with beetroot.

8. Bake in oven at a lower temperature (375 degrees) for 10 minutes or until golden brown.

Goes well with: beer, whiskey, cocktails with bitters

Bon Appétit!