Apple, Sultana and Potato Bake

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

I have adapted this from a recipe in Dorothy Hartley’s Food in

England, published in 1954.


  • 1 lb (450 g) potatoes, peeled, cooked and puréed
  • 1 oz (25 g) butter
  • 1 teaspoon sugar
  • ½ teaspoon ground ginger
  • 4 oz (110 g) flour
  • 4 medium cooking apples, peeled, cored and sliced
  • 2 oz (50 g) sultanas
  • 2–3 oz (50–75 g) brown sugar
  • ½ teaspoon cinnamon
  • A knob of butter


While the potatoes are still warm, stir in the butter, sugar and ginger. Add the flour and with your hands make a soft dough. Divide into two halves and roll into circles. On one half put the apple slices and sultanas and then sprinkle with the sugar and the cinnamon.

Damp the edges of the base and cover with the remaining circle, pressing the edges well down together. Make a large X in the top and bake at gas mark 7/425°F/220°C for 15 minutes. When you take the pie out of the oven make a hole in the centre and put in a knob of butter before serving.

A recipe first published in The Perfect Cook, 1656, marries potatoes with dates and grapes in chicken stock, seasoned with cinnamon and baked under shortcrust pastry.

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