Potato Crust Pie – The Guernsey Literary and Potato Peel Pie Society: The Literary Kitchen #7

“I wonder how the book got to Guernsey? Perhaps there is some sort of secret homing instinct in books that brings them to their perfect readers.”
– Mary Ann Shaffer, The Guernsey Literary and Potato Peel Pie Society

Imagine if it were true, wouldn’t it be the most amazing thing?

Potato Crust Pie - The Guernsey Literary and Potato Peel pie Society: The Literary Kitchen #7

Potato Crust Pie – The Guernsey Literary and Potato Peel pie Society: The Literary Kitchen #7

The Guernsey Literary and Potato Peel Pie Society came to me through a recommendation from a book club that I am part of (checkout The Sunday Book Club on Twitter, they’re awesome). The book tugged at my heart and I think you have to be a real cynic to not fall in love with it instantly.

I am developing a love for books set during and right after World War II and while The Guernsey Literary and Potato Peel Pie Society is a work of fiction, it paints quite a real and believable picture of the occupation. The book is a beautiful collection of letters between Juliet Ashton, a British author in search of a subject for her next book, and the residents of Guernsey island who formed the literary society during the German occupation during World War II. The society is formed quite by accident when the residents find themselves breaking the curfew. The society eventually becomes a part of their life and also a way to break away from the life of scarcity and darkness.

Also Read: Felix Felicis – Harry Potter and the Half Blood Prince: The Literary Kitchen #6

When I picked up the book I was a bit curious about the inclusion of Potato Peel Pie in the name of the book club. That was answered a few pages into the book.

“Will Thisbee was responsible for the inclusion of Potato PeelPie in our society’s name. Germans or not, he wasn’t going to go to any meetings unless there were eats! So refreshments became part of our agenda. Since there was scant butter, less flour and no sugar to spare on Guernsey then, Will concocted a potato peel pie: mashed potatoes for the filling, boiled beetroot for sweetness, and potato peelings for the crust. Will’s recipes are usually dubious, but this one became a favourite.”
– Mary Ann Shaffer, The Guernsey Literary and Potato Peel Pie Society

I knew I wanted to make the potato peel pie from this book when I read the description. Only, I didn’t want to use Will’s recipe. I wanted to make something more flavourful with ingredients other than just potato that would make the Guernsey folks happy; they had been living on bland and almost no food for far too long. All I knew was that my pie crust would be of potatoes and potato peelings. The recipe was developed entirely at my friend Amrita’s house for a lunch that she was hosting (she also taught the recipe in her cooking workshop this Sunday). We made the pie crust like potato latkes and prepared a quiche like filling with mushrooms, spinach and cheese. The addition of bacon came from the point that the literary society was found right after a roasted pig dinner, something that was kind of illegal during that period.

While we were eating we drizzled a bit of Sriracha over the pie and trust me, it worked wonders. So go ahead, experiment all you want with the accompaniments. Add a bit of chicken in the filling if you wish. Bake the pie, put your feet up and do read the book with a mug of coffee or tea on the side. It’s also started raining in Mumbai, so yay!

And, do you know that my recipe for Felix Felicis was featured on Buzz Feed last week? Go read it here.

Harry Potter - Buzz Feed

Potato Crust Pie with Spinach and Mushrooms

Ingredients:

For Pie Crust:
Medium sized potatoes – 4
Egg – 1
Salt to taste

For the filling:
Spinach – 1 cup (chopped)
Mushrooms – 1 cup (sliced)
Egg – 1
Cheese (Mozzarella) – 1 cup (grated)
Milk – ½ cup
Basil leaves – 3-4 (chopped)
Oil – 1 tbsp
Pepper – ½ tsp
Salt to taste

For topping:
Crisp bacon bits or caramelized onions

Method:

Pie crust:
1. Pre-heat oven to 200 degree Celsius.
2. Grate potatoes along with the peel.
3. Lightly beat one egg and mix with the grated potatoes. Add salt.
4. Grease a 9 inch pie tray and set the potato mix in it like the pie dough.
5. Bake it in the oven for 30 minutes.

Filling:
1. Heat the oil in a pan and sautee spinach and mushrooms separately.
2. Lightly beat the egg and mix in milk, grated cheese, spinach, mushrooms and basil leaves.
3. Season with salt and pepper
4. Pour the filling in the pie crust and put it in the oven for 20 mins at 180 degree Celsius.
5. Let the pie rest on the rack for a while before removing it from the tray.
6. Top it with bacon bits or caramelized onions and serve.

Potato Crust Pie - The Guernsey Literary and Potato Peel pie Society: The Literary Kitchen #7

Potato Crust Pie – The Guernsey Literary and Potato Peel pie Society: The Literary Kitchen #7

Credits:
Cooking – Shirin Mehrotra and Amrita Kaur Ramsinghani
Styling and Photography – Amrita Kaur Ramsinghani

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8 thoughts on “Potato Crust Pie – The Guernsey Literary and Potato Peel Pie Society: The Literary Kitchen #7

  1. Marianne says:

    Hi Shirin!
    I happened upon your Potato Pie post when I was doing some research for my next blog recipe. I live in Guernsey & love the fact that someone over the other side of the world has written about our quirky little Island ☺️ Anyway, I thought I’d drop you a line to say I like your site!

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