The idea for making a potato peel pie came when I remembered reading 'The Guernsey Literary and Potato Peel Pie Society' by Mary Ann Shaffer and Annie Barrows. It's been a few years since I read the book but I think I'd like to revisit it. This recipe is my own version of what potato peel pie might have been like in the Channel Islands during World War II. You can make it your way.
I've included reviews of the book too!
This is how I made Potato Peel Pie:
Preheat oven to 425º
Butter bottom and sides of a 9” pie plate.
Thoroughly scrub clean 2 large russet potatoes (about 1 ½ lbs.) Peel the potatoes.
Cut the potatoes into chunks and boil until soft enough to mash.
While the potatoes are boiling, spread the peels into the buttered pie plate, along with 2 slices raw bacon, chopped. (it's easy to chop bacon if it's frozen).
Bake the potato peel crust 15 minutes. Remove from oven and set aside.
Lower heat to 350º.
Drain potatoes and return them to the pot. While still hot add:
- 2 Tblsp. butter
- 1/2 cup shredded cheddar cheese
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. dried onion flakes
- 1/4 cup milk
- 1/2 cup frozen corn
Mash everything together then pour into prepared crust. Bake 10 to 15 minutes.
Sprinkle with paprika just before serving. You can add jalapenos too, or anything!
The Guernsey Literary and Potato Peel Pie Society book reviews.
Annie Barrows, co-author of The Guernsey Literary and Potato Peel Society.
Amanda Thompson YouTube book reviewer.