Carrot pie

 
                                 CARROT PIE
 
 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.
  
 
 
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