Sweet potato pies are hands-down a favorite treat at our house. But I had never thought of using regular bakers in pies until I was flipping through The Blue Grass Cook Book from 1904. The Potato Pie is the Pie of the Month for the Fall issue of Pastry Sampler Journal, and when I was scouting different recipes to include (including my own) I found pies made with mashed potatoes. I’m include one here as it is always interesting to see what tastes were like way back then.
Here is the recipe for the plain potato pie, as written. I haven’t tried it yet, but come to think of it – it would make great use for left overs, which was perhaps an intention back then? This is topped with a meringue before baking.
- 1 pint mashed potatoes
- 1/2 pint cream
- 4 eggs
- 3/4 pound sugar
- 1 orange
- 1 cup butter
- Cook and mash the potatoes. Beat the eggs together, add sugar and butter and beat well. Then pour in the cream and add the potatoes and stir well. Flavor with the juice of 1 orange. Bake in paste and cover with meringue of well-beaten whites of 2 eggs and 2 tablespoons sugar.