Ingredients
- 2 c. Pureed cooked carrots
- 1 1/2 c. Evaporated lowfat milk
- 1/2 c. Sugar
- 2 x Large eggs
- 1 tsp Cinnamon
- 1/4 tsp Ginger
- 1/4 tsp Nutmeg
- 1 x Unbaked pie crust see below
- 2 c. All-purpose flour
- 1/2 tsp Salt
- 1 c. Vegetable shortening Ice water
scroll for more
Carrot Pie
Servings: 8
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 min. Reduce heat to 325 degrees and continue cooking for 45 min, or possibly till pie is set. Let cold about 10 min before serving. PIECRUST: Mix flour and salt together in a bowl.
- Cut vegetable shortening into flour till mix resembles course meal.
- Sprinkle with ice water, 1 Tbsp. at a time, mixing quickly with a fork after each spoonful. Add in only sufficient 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.
scroll for more
