Maw Maw’s Irish Potato Pie

come up with today’s recipe.

Her pies were always thin -- probably a way to stretch ingredients to feed the hungry masses that gathered each Sunday at her house. So I have used only one pie shell and filled it high with the sweet and nutmeg-y filling. If you like old-fashioned “thin” pies, use two 8-inch pie shells. Enjoy!

Maw Maw’s Irish Potato Pie Serves: 8

Start to finish: about 1 hour

4 medium white potatoes 4 tablespoons lightly salted butter 1 1/2 cups sugar

2 large eggs, beaten 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3 tablespoons flour 1 (9-inch) unbaked pie shell

Peel the potatoes and cut into large chunks. Place in a large pot and cover with cold water. Bring to a boil for 10 minutes, uncovered, or until potatoes are tender. Drain well.

While potatoes are cooking, preheat oven to 425 degrees. Place the hot, tender potatoes in the bowl of an electric mixer and add butter. Blend well. Add sugar, eggs, nutmeg, vanilla and flour. Blend well. Pour into unbaked pie shell and bake for 20 to 25 minutes or until crust is golden and center is firm to the touch. Cool on a wire rack until just warm and serve.

Approximate values per serving: 156 calories, 6.5 g fat (3 g saturated), 62 mg cholesterol, 4 g protein, 21 g carbohydrates, 3 g dietary fiber, 70 mg sodium.

Alicia Ross is the co-author of “Desperation Dinners!” (Workman, 1997), “Desperation Entertaining!” (Workman, 2002) and “Cheap. Fast. Good!” (Workman, 2006).