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.