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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Pie

Date Added: January 04, 2014

Ingredients:

2 Cups Carrots 2 Cups Pureed cooked carrots
1 1/2 Cups Evaporated Milk 1 1/2 Cups Evaporated milk 13 oz. can
1/2 Cup Sugar 1/2 Cup Sugar confectioner'
2 Unit Eggs 2 Unit Eggs separated, plus 2 egg yolks
1 Teaspoon Cinnamon 1 Teaspoon Cinnamon (or more, to taste)
1/4 Teaspoon Ginger 1/4 Teaspoon Ginger fresh, put thru garlic press (or grated)
1/4 Teaspoon Nutmeg 1/4 Teaspoon Nutmeg ground
1 Unit Pie Crust 1 Unit Unbaked pie crust see below
2 Cups All-Purpose Flour 2 Cups All-purpose flour sifted
1/2 Teaspoon Salt 1/2 Teaspoon Salt to 1 ts
1 Cup Vegetable Shortening 1 Cup Vegetable shortening chilled, solid
1 Unit Water 1 Unit Ice water (up to 6)
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Directions:

1. FILLING AND ASSEMBLY: Heat oven to 450 degrees.

2. Mix all ingredients together at medium speed of electric mixer, blending thoroughly.

3. Pour into pie shell and bake at 450 degrees for 5 minutes.

4. Reduce heat to 325 degrees and continue cooking for 45 minutes, or until pie is set.

5. Let cool about 10 minutes before serving. PIECRUST: Mix flour and salt together in a bowl.

6. Cut vegetable shortening into flour until mixture resembles course meal.

7. Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork after each spoonful.

8. Add only enough water so dough holds together and can be formed into a ball.

9. Divide dough into 2 equal portions and form each into a smooth ball, handling as little as possible.

10. Roll one portion out onto lightly floured surface.

11. Place rolled dough in a 9-inch pie plate; trim and flute edges.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.
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