From one generation to the next, this pie remains special in Maryland’s Eastern Shore.
And as a home economics teacher, she knew her pies!
Where Did White Potato Pie Originate?
Credit:Caitlin Bensel, Food Stylist: Torie Cox
The origin story of white potato pie varies.
It appears in cookbooks from the 1800s and church recipe collections from later years.
White potato pie is the queen of soul food desserts for more than a few Shore citizens.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
She learned to cook and bake from her grandmother Emma Taylor and her mother, Mildred Taylor Brown.
“Both were excellent cooks.
I watched them making pies even before I started.”
And I started baking the pies to see if I could make them like her.
What’s in White Potato Pie?
Although lemon appears in most recipes, not all bakers use it as a flavoring agent.
Some use vanilla, a combination of both lemon and vanilla, or even a sprinkle of nutmeg.
“I use a dash of rum flavoring in mine,” says Bennett.
In the end, the customers preference is what matters.
Janet Adams, a retired Queen Annes County educator, learned the art from her Mom Ruth.
And sometimes, she’d add a pinch of salt.
Word of mouth never goes out of style.
“People place orders in advance when they know whos baking, Adams says.
She only bakes pies in the fall, but already the requests are rolling in.
In addition to her other sales, Bennett has made 13 pies for the same customer.
Ingredients
3/4lb.russet potatoes, (about 2 small potatoes), peeled and cut into 1 1/2-in.
Place potatoes in a medium saucepan and add enough water to cover by 1 inch.
Bring to a boil over high.
Reduce heat to medium, and boil until potatoes are fork-tender, 10 to 12 minutes.
Drain, and return to saucepan.
Add butter and mash potatoes as you would for the table.
The key to a smooth mixture is to check that there are no lumps.
While the potatoes are still warm, add sugar, vanilla extract, lemon extract, and evaporated milk.
Beat three eggs slightly.
Fold beaten eggs into potato mixture until smooth.
Fit crust into a 9-in.
pie pan and crimp edge as desired.
Pour filling into prepared pie shell.
Bake in preheated oven for approximately one hour or until a knife inserted into the center comes out clean.
