Joaquin valley pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shredded carrots |
| ½ | cup | Dates -- chopped fine |
| ½ | cup | Packed brown sugar |
| 1 | tablespoon | Flour |
| ¼ | tablespoon | Salt |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Ground cloves |
| 1 | Egg | |
| ¾ | cup | Evaporated milk |
| 1 | 9 inch pie crust | |
| ⅓ | cup | Packed brown sugar |
| ¼ | cup | Dried coconut |
| ¼ | cup | Pecans -- chopped |
| 2 | tablespoons | Margarine |
| 1½ | tablespoon | Evaporated milk |
| ½ | teaspoon | Orange extract |
Directions
NUT TOPPING
1. Combine the grated carrots, dates, brown sugar, flour, salt, and all the spices. Mix to blend. 2. Add the beaten egg and evaporated milk (not sweetened condensed milk); blend well. Pour into unbaked pie shell. 3. Preheat oven to 425 degrees and bake the pie for 10 minutes. 4. Lower heat to 350 and bake 25 minutes longer, or until knife inserted ⅓ in from edge comes out clean. 5. Make topping by blending all the topping ingredients together. 6. Remove from oven and sprinkle topping over pie. Place under the broiler for 2-3 minutes or until bubbling and golden brown. Serve topped with whipped cream if desired.
Recipe By : Jo Anne Merrill