Carrot Pie

  • on May 20, 2007
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Ingrients & Directions

2 c Pureed cooked carrots
1 1/2 c Evaporated milk
1/2 c Sugar
2 Eggs
1 ts Cinnamon
1/4 ts Ginger
1/4 ts Nutmeg
1 Unbaked pie crust
– see below

2 c All-purpose flour
1/2 ts Salt
1 c Vegetable shortening
Ice water

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.

8 Servings

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