Pratie Apple

4 large baking potatoes, peeled and cut
    into 1-inch cubes
1/2 teaspoon salt
4 tablespoons butter
2 tablespoons granulated sugar
1/4 teaspoon ground ginger
1 cup unsifted all-purpose flour
6 (about 3 pounds) Granny Smith apples,
    peeled, cored and thinly sliced
1/2 cup firmly packed light brown sugar

Place potatoes in a 3-quart pan. Cover with water; add salt. Bring to a boil; cook until fork-tender - 12 to 15 minutes. Drain and mash. Stir in 2 tablespoons butter, granulated sugar and ginger. Cool 25 minutes.

Preheat oven to 425 degrees F.

Stir flour into potato mixture, forming a soft dough. Turn out onto floured surface; form into a round. Divide in half. Place one half between 2 sheets of plastic wrap and roll into an 11-inch circle, about 1/4-inch thick. Remove top sheet of plastic; invert into an 8-inch deep-dish pie plate. Add apples. Roll out remaining half of dough and cover pie. Crimp edges of dough together; make 4 slits in top. Bake until lightly browned - about 25 minutes.

Melt remaining 2 tablespoons butter with brown sugar. Remove pie from oven. Cut a 2-inch circle in center of pastry. Remove circle; pour in brown sugar mixture. Replace circle and return pie to oven. Bake 20 minutes more.

Cool 30 minutes and serve.