Carrot Pie Alaska Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Cooked carrots, mashed
1 cup: Sugar,
2: Eggs, beaten
1 tsp: Salt,
1 1/2 cup: Milk,
1 tsp: Nutmeg,
1 tsp: Cinnamon,
1/2 tsp: Ground ginger,
1/2 tsp: Ground cloves,
1 tbsp: Butter, melted
Unbaked deep 9" pie shell,
Directions:
Pumpkins dont 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.
Source from luhu.jp
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.
Source from luhu.jp
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Pies