Last Updated on January 12, 2020 by Chef Mireille
Irish Potato Apple Cake is basically a covered apple pie, however with a low fat pie crust using potato for moisture instead of butter.
Smartphones have made all of our lives easier. Texting, Emailing, Calendar Management and the list goes on. One of the things I use my smartphone for is taking photos of a few recipes when I don’t want to buy the whole cookbook. Browsing in the bookstore a few weeks ago, I photographed a few recipes from Real Irish Food by David Bowers. This was one of them, with a few minor adaptations by me.
Have you ever thought about using potato in a pastry crust – What an ingenious idea! Since the potato gives it such a soft texture, the large amount of butter usually used in pastry crusts is not here. Therefore, this cake will have half the fat usually found in Apple Pie, which this dessert is related to.
I have made this a few times. The first time I used a standard pie plate and I felt like the crust was too thick.
Now when I made it, I use a larger 10″ slightly deep dish pie plate and I prefer the way this Irish Potato Apple Cake comes out when using this type of pie plate.
IN THE MAKING – HOW TO MAKE IRISH POTATO APPLE CAKE
Full of apple layers, it’s not overly sweet and the perfect tea time treat!
Irish Potato Apple Cake
- Crust Ingredients:
- 25 oz. peeled potatoes 28 oz. before peeling
- 2 tablespoons butter softened
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon ground ginger
- 1 2/3 cup all purpose flour
- additional 1 cup or more of all purpose flour
- Filling Ingredients:
- 6 large apples about 2 1/4 lbs., peeled and thinly sliced
- 5 tablespoons all purpose flour divided
- 1/4 cup firmly packed dark brown sugar
- freshly grated nutmeg
- Topping Ingredients:
- 1 teaspoon sugar
- Cook potatoes in boiling water until tender. Drain and mash with butter, salt, sugar and ginger.
- Add flour a little at a time, until you have a soft, pliable dough.
- Wrap in plastic wrap or a ziploc bag. Chill in refrigerator for 30 minutes.
- Preheat oven to 375 F.
- Using a mandolin, slice the apples.
- Toss apples with 3 tablespoons of the flour, brown sugar and nutmeg.
- On a well floured board, knead flour into the dough so it is not sticky, about 1/2 cup.
- Divide dough in half, with one half being slightly larger.
- On a well floured board and with flour sprinkle on top, take the smaller half and knead into a ball.
- Spray a pie plate well with non stick spray.
- Transfer the ball of dough to the pie plate. Sprinkle a little flour on top and using your fingertips, press the dough into the pie plate on the bottom and up the sides.. Use floured hands and add more flour as needed.
- Add apples on top.
- Sprinkle 2 tablespoons flour on top.
- On a well floured board, roll out the larger half of the dough to a large circle to cover the cake, adding more flour as needed.
- With the help of a dough scraper, fold the dough in half and transfer to pie plate.
- If the dough sticks together, using well floured hands, press the dough out until it is smooth on top and is sealed with the bottom crust at the edges.
- Brush the top with milk and sprinkle with sugar.
- With a sharp knife, make an X in the middle.
- Bake for 1 hour.
- Chill completely before slicing.
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This post is for the CC Challenge of the month