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Receta Carrot Pie
by Global Cookbook

Carrot Pie
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Ingredientes

  • 2 c. Pureed cooked carrots
  • 1 1/2 c. Evaporated lowfat milk
  • 1/2 c. Sugar
  • 2 x Large eggs
  • 1 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1 x Unbaked pie crust see below
  • 2 c. All-purpose flour
  • 1/2 tsp Salt
  • 1 c. Vegetable shortening Ice water

Direcciones

  1. 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 min. Reduce heat to 325 degrees and continue cooking for 45 min, or possibly till pie is set. Let cold about 10 min before serving. PIECRUST: Mix flour and salt together in a bowl.
  2. Cut vegetable shortening into flour till mix resembles course meal.
  3. Sprinkle with ice water, 1 Tbsp. at a time, mixing quickly with a fork after each spoonful. Add in only sufficient 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.