Bushmills 


Ingredients:
4 potatoes, peeled and cut into 2-inch pieces
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon ground ginger
3/4 cup all-purpose flour, sifted
4Granny Smith apples, peeled, cored, and sliced
2 tablespoons butter
1/2 cup firmly packed brown sugar

 

Directions:
This old-fashioned cake was sometimes called "Pratie Apple," and some recipes have it cooked on a griddle. This, however, calls for traditional oven baking and is delicious served straight from the oven with a cup of tea.
Preheat oven to 425°F. Lightly grease an 8-inch pie plate.
Cook the potatoes in boiling salted water until tender, 12 to 15 minutes. Drain and mash. Add butter, sugar, and ginger and mix well. Stir in the flour to make a soft dough. On a lightly floured board, form the dough into a ball and divide in half. Roll half into a 8-inch-diameter circle and fit into the prepared pie plate. Arrange the apple slices by overlapping them in 2 concentric circles over the dough. Moisten the edges with cold water.
Roll out the remaining dough into an 8-inch circle and place it on top of the apples. Press the edges together and flute them to make a standing edge. With a sharp knife, make 4 or 5 slits on top to allow steam to escape. Bake until crust is browned, 25 to 30 minutes.
Remove from oven and cut a 2-inch circle in the top pastry to make a lid. Remove this carefully, add the butter and brown sugar, and replace the lid. Return to the oven and continue to bake until the butter and sugar have melted, about 5 minutes. Slice and serve immediately, with whipped cream, or a dusting of confectioners' sugar, if you like.
Serves 4 to 6.