Aunt Bill Bakes Tater Pie

Well, hit jist seems the right time to cook them tater pies that everybody likes.   Hit ain’t no trouble to make the pie, but I can’t make a crust like my ma used to do.  I know she used plain flour, cause she wouldn’t have self-rising in the house (some pore family down the road used it and she wouldn’t).  Of course, she also used lard and that we ain’t got today — but what else she done I don’t know.  Now adays the recipe will say to chill the dough afore rolling hit out.  Well my ma didn’t chill her’n ’cause she didn’t have no electricity.  These won’t taste like they used to ’cause I go to the store and buy the pie crusts — but . . .

Tater Pie Mixture

Sweet Potato Pie — (makes two pies)

3 cups mashed potatoes
3 eggs
3/4 cup sweet milk
1 stick margarine
1 cup sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
3/4 tsp salt

I put the margarine in the hot potatoes and go from there.  Just fling everything together and pour it in the pie shell.  I shore ain’t the best cook in the world, but I do declare these bought shells ain’t as deep as they used to be.  I had to dip some of the mixture outta the shell ’cause they’s too full.  I won’t be found guilty of buying shells for tater pie again.  I guess next time I’ll make a crust the best I can and that way hit won’t run over. These baked at 350 for forty minutes. I had both pies asettin’ on a cookie sheet in the oven fer I know’d they’s gonna run over; and when the cookie sheet got hot hit buckled up some and caused one to run over more.  I’m ashamed to show the picture of ’em, but they’ll taste good anyway. We’ll call this country cookin’ and country living.

Two Tacky Tater Pies