| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked carrots, mashed |
| 1 |
c |
Sugar |
| 2 |
|
Eggs, beaten |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Milk |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cloves |
| 1 |
tb |
Butter, melted |
|
|
Unbaked deep 9" pie shell |
INSTRUCTIONS
Pumpkins don't grow well in most parts of Alaska, but carrots do!
Mix all ingredients together until very well blended. Pour into an unbaked
deep dish or 2 smaller pie shells. Bake at 425 F for 40 to 50 minutes or
until a knife inserted one inch from the edge comes out clean. Center will
look soft but filling will set as it cools.
~-from the Golden Heart Cookbook, First National Bank of Fairbanks, 1949
reprinted in Cooking in Alaska by Babcock & Shaw 1988 Shared by Al Rice,
tested by Elizabeth Rodier Feb 94.
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