Carrot Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
CARROT FILLING
2 cup: 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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp