Ingredients Jump to Instructions ↓

  1. --CARROT FILLING-- 2 c Pureed cooked carrots

  2. 1 1/2 c Evaporated milk

  3. 1/2 c Sugar

  4. 2 Eggs

  5. 1 t Cinnamon

  6. 1/4 ts Ginger

  7. 1/4 ts Nutmeg

  8. 1 Unbaked pie crust

  9. - see below --PIE CRUST-- 2 c All-purpose flour

  10. 1/2 ts Salt

  11. 1 c Vegetable shortening

  12. Ice water

  13. 450 degrees. Mix all ingredients together at medium speed of electric mixer, blending thoroughly. Pour into pie shell and bake at

  14. 450 degrees for 5 minutes. Reduce heat to

  15. 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,

  16. 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.


Send feedback