Grated Carrot Pie Recipe
Ingredients
| Pastry for a 9-inch pie (your own recipe or a mix) | ||
| Carrots | 1 Cup (16 tbs), grated | |
| Butter/Margarine | 3 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Eggs | 3 | |
| Evaporated milk | 1 1/2 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
Directions
Roll pastry and fit into a 9-inch glass pie dish.
Turn 1/2 inch of edge under and press to rim with tines of fork.
Grate carrots.
Cream butter and sugar together and blend in flour.
Beat in eggs one at a time.
Stir in milk, seasonings and carrots.
Pour into pastry shell and bake at 425°F 15 minutes.
Reduce heat to 350°F and bake 20 to 30 minutes longer.
Custard should still be a trifle quivery in the center.
Cool on wire rack.
Turn 1/2 inch of edge under and press to rim with tines of fork.
Grate carrots.
Cream butter and sugar together and blend in flour.
Beat in eggs one at a time.
Stir in milk, seasonings and carrots.
Pour into pastry shell and bake at 425°F 15 minutes.
Reduce heat to 350°F and bake 20 to 30 minutes longer.
Custard should still be a trifle quivery in the center.
Cool on wire rack.
Chef
