Carrot Pie
Yield
6 servingsPrep
20 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Carrot filling | |||
| 2 | cups |
carrots
pureed, cooked |
|
| 1 ½ | cups |
evaporated milk
|
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
ginger
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| Pie crust | |||
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | x |
water
ice cold |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Carrot filling | |||
| 473 | ml |
carrots
pureed, cooked |
|
| 355 | ml |
evaporated milk
|
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
ginger
|
|
| 1.3 | ml |
nutmeg
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| Pie crust | |||
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 1 | x |
water
ice cold |
*
|
Directions
Filling and Assembly: Heat oven to 450℉ (230℃).
Mix all ingredients together at medium speed of electric mixer, blending thoroughly.
Pour into pie shell and bake at 450℉ (230℃) for 5 minutes.
Reduce heat to 325℉ (160℃) 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.
