Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Pureed cooked carrots |
| 1½ cup | Evaporated milk |
| ½ cup | Sugar |
| 2 \N | Eggs |
| 1 teaspoon | Cinnamon |
| ¼ teaspoon | Ginger |
| ¼ teaspoon | Nutmeg |
| 1 \N | Unbaked pie crust see below |
| 2 cups | All-purpose flour |
| ½ teaspoon | Salt |
| 1 cup | Vegetable shortening |
| \N \N | Ice water |
CARROT FILLING
PIE CRUST
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.