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Carrot Recipes
Carrot Pie!
Filling and assembly:
- Heat oven to 450 degrees F.
- Mix all ingredients together at medium speed of electric mixer, blending thoroughly.
- Pour into pie shell and bake at 450 degrees F for 5 minutes.
- Reduce heat to 325 degrees F 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 place; trim and flute edges
Back to Carrot Recipes
Carrot Pie
• 2 cups pureed cooked carrots
• 1 1/2 cup evaporated milk
• 1/2 cup sugar
• 2 eggs
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1 unbaked pie crust (see below)
Pie Crust
• 2 cup all-purpose flour
• 1/2 tsp salt
• 1 cup vegetable shortening
• ice water
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