Carrot & Apple Pie
Yield
servingsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
baby carrots
pared, sliced crosswise |
*
|
| 1 ½ | cups |
apples
raw, sliced |
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ⅛ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
baby carrots
pared, sliced crosswise |
*
|
| 355 | ml |
apples
raw, sliced |
|
| 5 | ml |
orange zest
grated |
|
| 237 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 0.6 | ml |
cinnamon
|
|
| 0.6 | ml |
nutmeg
|
|
| 118 | ml |
raisins, seedless
|
|
Directions
Cook carrots in salted water until barely tender.
Mix all ingredients lightly.
Put into pastry lined pie pan, sprinkle with 1 teaspoon flour and dot with 1 teaspoon butter.
Cover with pastry.
Bake about 30 minutes in a very hot oven, 425 degrees F or until apples are tender.
