Growing up as a small child, I can remember my Grandmother making white potato pies and serving them to the family after church on Sundays. At the time, I wasn’t fond of them until I got a little older and then grew to love them.
This particular recipe from my Grandmother is a little different than most that I have seen, this one calls for lemon extract instead of the traditional vanilla. I find that I like the pie served cold from the refrigerator, however…you can serve it any way that you like.
- 1 prepared 9″ unbaked pie shell
- 2 cups mashed white potatoes
- 3 tablespoons butter or margarine
- 1 1/4 cups granulated sugar
- 3/4 cup regular milk
- 2 teaspoons lemon flavored extract
- 2 eggs, well beaten
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
Preheat oven to 400 degrees.
Peel potatoes and cook until soft in a large saucepan. Drain water and mash with a masher until you have 2 full cups. Place potatoes in a large bowl and add butter and granulated sugar, stirring until well combined. Stir in the beaten egg, regular milk, lemon extract, baking powder, salt and ground cinnamon until all ingredients are combined.
Pour mixture into your unbaked 9″ round pie shell. Bake in a 400 degree oven for 10-12 minutes or until the crust starts to brown. Reduce the oven heat to 350 degrees and bake for an additional 30 to 40 minutes or until its done. You will know its done when a knife inserted into the center comes out clean.
Remove from oven and let it cool. We prefer our potato pie served cold, so we refrigerate it after it has cooled to room temperature.
Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking for her friends and family and trying out new recipes. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://www.inthekitchenwithshelly.com/ for additional free recipes.
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