Title: Berks County Potato Custard Pie
Categories: Penn Pie
Yield: 1 Servings

1		Med Potato
3/4	c	Sugar
2		Egg white
1/2		Lemon, grated rind of
		*pastry
2	tb	Butter
2		Egg yolk
1/2		Lemon, juice of
1/2	c	Milk

Boil the potato and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool and then add the beaten egg yolks, the milk, lemon juice and rind. Mix together well and then fold in the stiffly beaten egg whites. Pour into a pie pan lined with crust and bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

previous

next