| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Desserts, Pies, Vegetables | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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