| 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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