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Recipe: Berks County Potato Custard Pie (1930's)

Desserts - Pies and Tarts
BERKS COUNTY POTATO CUSTARD PIE

1 medium-size potato
2 tbsp butter
3/4 cup sugar
2 egg yolks
1/2 cup milk
juice and grated rind of 1/2 lemon
2 egg whites, stiffly beaten
Pastry for single crust

Boil the potato. Drain and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool.

Add the beaten egg yolks, milk, lemon juice and rind. Mix together well. Fold in stiffly beaten egg whites. Pour into a pie pan lined with crust

Bake at 400 degrees F about 25 minutes.

Makes 1 pie
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
MsgID: 0111191
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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Recipe from the kitchen of Winona A. Green. "My mother, Marie LaFrances Green, made this unique and tasty white potato pie while I was growing up in Baltimore." - From: Food for the Soul
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