Berks County Potato Custard Pie

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Berks County Potato Custard Pie

pies, penndutch

1 each med potato
2 tablespoon butter
3/4 cup sugar
2 each egg yolk
2 each egg white
1/2 each lemon, juice of
1/2 each lemon, grated rind of
1/2 cup milk
1 single *pastry

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.