Grandma's Potato Peel Pie

This is a WWII Recipe. Also made famous from the book The Guernsey Literary and Potato Peel Pie Society (one of my latest favorite reads). Let me preface this recipe by stating that you can make it taste delicious, or you can make it taste like it did back during the War. If you want it to taste "authentic", don't add any salt, garlic, butter or cream. Or, if you want it to be awesome, add all of the above and anything else you can imagine (I added green onions, parmesan, etc.). Make it your own, but you should try it.

2 c raw, grated potato skins (add some of the white part to keep the texture more tender), then use mashed potatoes for filling.

1/3 c grated onion
1 egg, beaten
3 tbls flour
1 beet (cooked--I bought a fresh one but I bet you could use a canned one),

Directions: Preheat oven to 400 degrees. Butter a small pie plate. Mix grated potato peels wiith egg, onion and flour. Press the mixture into the pie plate and up sides to form a crust. Bake crust for 20-25 min. While crust is baking, cook potatoes, drain & mash. You can add your favorite mashed potato flavorings here such as garlic, onion, milk, butter, salt etc., Fill crust with mashed potatoes and sprinkle with beets ( I julienned them first). Bake in oven at lower temperature of 375 for 10 minutes or until browned.