Winter Pie

Winter pie is a thrifty Depression-era classic, the pantry pie you could make when fresh fruit was a luxury and a few raisins, a single carrot, and one apple had to stretch into dessert. The result tastes like mincemeat pie’s friendlier cousin: deeply spiced, warm with cinnamon, clove, and nutmeg, and just sweet enough to feel like a real treat.

The technique is simple but matters. Simmering the raisins and finely chopped carrot in the spiced syrup softens them and pulls the sugar and warm spice deep into their fibers. The cornstarch thickens the syrup so the filling doesn’t run when the pie is sliced. Adding the chopped apple at the end of the simmer keeps it from disintegrating into mush; you want distinct pieces of fruit in the finished pie.

The grated or finely chopped carrot is the sleeper ingredient. It melts into the filling, adding sweetness, moisture, and a faintly earthy depth that supports the spices without ever announcing itself. Most people who eat this pie can’t identify it.

Use a sturdy double-crust pastry, cut steam vents in the top, and brush with milk or beaten egg before baking for a golden finish.

Chef Tips

• Chop the carrot as fine as you can, anything chunky throws off the texture
• Plump the raisins in warm water for 10 minutes before adding if they look dry
• Cool the cooked filling 5 minutes before spooning into the pastry, hot filling melts the bottom crust
• Bake on a sheet pan to catch any drips of syrup that bubble out the vents

Variations

• Add 2 tablespoons of bourbon or rum to the filling for a grown-up version
• Stir in chopped pecans or walnuts before filling the crust
• Swap apple for chopped pear for a softer, more floral flavor