Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CARROT FILLING-----
2 c Pureed cooked carrots
1 1/2 c Evaporated milk
1/2 c Sugar
2 Eggs
1 t Cinnamon
1/4 ts Ginger
1/4 ts Nutmeg
1 Unbaked pie crust
- see below
-----PIE CRUST-----
2 c All-purpose flour
1/2 ts Salt
1 c Vegetable shortening
Ice water
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.
