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Potato Peel Pie Recipe

Making potato peel pie using “scant butter, less flour, and no sugar” wasn’t going to satisfy our modern taste buds so I modified this dish a bit.

Prep:  40 minutes | Cook:  1 hours and 15 minutes | Servings:  8

potato recipes, beets


Pie Crust

  • 1/4 cup butter
  • 1 cup flour
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 3 tablespoons ice water

Pie Filling

  • 8 medium russet potatoes
  • Canola oil for frying
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 can sliced beets, drained, rinsed and patted dry (15 ounce)


Pie Crust

  1. Cut butter into 1/4 inch pats and place in freezer for 15 minutes.
  2. In food processor, place flour and salt.  Pulse 3 times to mix.
  3. Remove 1/4 inch butter pats from freezer and add flour mixture.  Pulse 4 times.
  4. Add shortening to food processor in about one tablespoon amounts.  Pulse 4 times.  Mixture should have texture of coarse meal.  Remove mixture from food processor and place in large bowl.  Gradually add water a tablespoon at a time and mix with fingers until the dough holds together.  Do not overwork the dough.  Roll dough into a ball and flatten between your palms.
  5. Wrap in plastic wrap and chill for at least 30 minutes.

Pie Filling

  1. Preheat oven to 350 degrees.
  2. Peel potatoes using a potato peeler.  Start at the one end of the potato and peel to the other end.  Set potato skins aside.  Rinse potatoes and cut into roughly 1 inch cubes.   Place in large saucepan, fill with water covering potatoes by 1 inch.  Add basil leaves and rosemary sprigs to the water.  Cover and bring to a boil.  Let boil for 12 – 15 minutes.  Test potatoes with a fork to make sure they are soft.
  3. While potatoes are boiling, add oil 1 inch deep  to large skillet.  Heat over medium high heat.  Test oil by dipping corner of potato peel, oil should bubble immediately.  Add potato skins and fry until golden brown.  Drain skins on a plate covered with paper towels.
  4. Remove chilled pie crust from refrigerator. Spoon 2 cups of mashed potatoes into the pie crust and spread evenly. Add a layer of sliced beets.
  5. Top with 2 more cups of mashed potatoes and spread evenly.  Make a design on top of pie using beets and reserved potato skins.
  6. Bake at 350 degrees for 45 – 60 minutes until pie crust is browned.  Let cool before serving.

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Feel free to add your ideas, comments or book review below.

  1. What do you do with the pie crust. Last you mentioned it – it was in the refrigerator????

    Comment by karen sandeen

  2. I apologize the instructions weren’t too clear. Step 4 for the pie filling should read:
    4. Remove chilled pie crust from refrigerator. Spoon 2 cups of mashed potatoes into the pie crust and spread evenly. Add a layer of sliced beets.

    Comment by Annie