Carrot Pie Recipe
Ingredients
| Whole wheat pie shell | 1 (Partially Cooked, 19 Inch Or 10 Inch) | |
| Unrefined corn germ oil | 1 Tablespoon | |
| Onions | 2 Large, chopped | |
| Carrots | 10 Large, cut in chinks | |
| Sea salt | 1⁄4 Teaspoon | |
| Cinnamon | 3 Tablespoon (Or Less) |
Directions
Heat a pressure cooker on medium-low heat.
Add the oil and onions and saute until very soft.
Add the carrots and 1 cup water.
Bring up pressure and cook for 20 minutes at lowest possible pressure.
Reduce the pressure.
Drain excess liquid, but save it for soups or sauces.
Blend the carrots, onions, salt, and cinnamon until smooth in a blender.
Pour all into the partly cooked pie shell.
Sprinkle with topping.
Bake about 15 minutes at 350 Degree.
Add the oil and onions and saute until very soft.
Add the carrots and 1 cup water.
Bring up pressure and cook for 20 minutes at lowest possible pressure.
Reduce the pressure.
Drain excess liquid, but save it for soups or sauces.
Blend the carrots, onions, salt, and cinnamon until smooth in a blender.
Pour all into the partly cooked pie shell.
Sprinkle with topping.
Bake about 15 minutes at 350 Degree.
Chef
