MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: L. Cromwell's Potato Pie
 Categories: Dinner, Pies
      Yield: 1 Pie
 
  1 1/2 lb Sweet potatoes OR "Irish
           -potatoes" (we used baby
           -gold potatoes)
      3 oz Dates; chopped
      2 lg Marrow bones
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/2 ts Ground mace; or a sprinkling
           -of blade mace
           Salt and pepper
    3/4 c  Unsalted butter; +2 tb;
           -melted
    1/4 c  Sherry
           Double pie crust; your
           -favorite
 
  The day before cooking, place your marrow bones in a large bowl and
  cover them with cold water, along with 2 tb of salt. Brine them in
  this manner for 12-24 hours, changing the salt and water mixture 3-4
  times, until all the blood is drawn out.
  
  When you are ready to start baking, heat the oven to 425°F.
  
  Prepare the filling: stand the marrow bones up on their end on a pan
  with a lip, maybe covered in nonstick foil or parchment paper for
  easy cleanup later. Sprinkle some salt onto the ends and put into the
  oven at 425°F for 15-20 minutes--depending on the thickness of your
  bones, they may need longer.
  
  While your bones are roasting and then cooling, peel the potatoes and
  then boil them until they are fork tender. Add the chopped dates,
  spices, and a little salt and pepper to taste. Blend in 3/4 cup of
  unsalted butter. Once the bones are cool enough to handle, use a
  butter or table knife to remove the marrow. If the marrow is still
  pink, throw it back in the oven for 2-3 minutes. Once cooked, combine
  it with the potato mixture. Prepare your pie tin by greasing and
  flouring the sides with butter, shortening, or cooking spray.
  
  Once the filling is ready, make your crust. Lay the first crust in
  your pie tin or plate, fill it with the potato mixture, and cover it
  with your second crust. Make sure you cut at least one vent in the
  top crust of your pie--you will need it to add the sherry and butter
  once the pie comes out of the oven.
  
  Bake your pie for 45-50 minutes or according to your crust recipe's
  instructions. Remove it from the oven and let it sit for 5-10
  minutes, then carefully pour in the sherry and melted butter a little
  at a time, giving the pie filling time to absorb the liquid. Let it
  sit for at least an hour, then unmold if using a hot water crust, or
  cut yourself a slice.
  
  If bone marrow is too complicated or experimental for you, you could
  easily substitute the marrow for pork belly or another variety of
  fatty, roasted meat. We also tried throwing in 2 apples, enjoying the
  sweetness they brought to the dish. It might also benefit from some
  fresh herbs like thyme or sage. Although we were suspicious of how
  this pie would taste, it was actually delicious--the fat of the
  marrow and butter was nicely balanced by the sherry's sharpness and
  the taste of the cinnamon and nutmeg. A great celebration pie.
  
  Modern recipes have changed a bit to appeal to modern palates--now,
  potato pies get their richness and sweetness from sweetened condensed
  milk instead of marrow and dates, but the cinnamon-nutmeg flavor
  profile remains unchanged. White potato pies in Maryland, like many
  early modern English potato pies, include other flavors such as lemon
  in addition to butter and white wine.
  
  Recipe by Elizabeth DeBold
  
  Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
  recipe-17th-century-potato-pie-marrow-dates/>
 
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