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| Carrot Pie Recipe |
Category: Desserts / Pies
Rating:
N/A
Servings: 8
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Ingredients
----CARROT FILLING----
2 cup pureed cooked carrots
1 1/2 cup evaporated milk
1/2 cup sugar
2 eggs
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 unbaked pie crust see below
----PIE CRUST----
2 cup all-purpose flour
1/2 teaspoon salt
1 cup vegetable shortening
1 ice water
Cooking Directions:
FILLING AND ASSEMBLY: Heat oven to 450 degrees. Mix all ingredients together at medium speed of electric mixer, blending thoroughly. Pour into pie shell and bake at 450 degrees for 5 minutes. Reduce heat to 325 degrees and continue cooking for 45 minutes, or until pie is set. Let cool about 10 minutes before serving. PIECRUST: Mix flour and salt together in a bowl. Cut vegetable shortening into flour until mixture resembles course meal. Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork after each spoonful. Add only enough water so dough holds together and can be formed into a ball. Divide dough into 2 equal portions and form each into a smooth ball, handling as little as possible. Roll one portion out onto lightly floured surface. Place rolled dough in a 9-inch pie plate; trim and flute edges.
desserts,pies,vegetables
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