Carrot pie
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Carrot pie
  Pie    Vegetables    Carrots  
Last updated 6/12/2012 12:46:43 AM. Recipe ID 7125. Report a problem with this recipe.
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      Title: Carrot pie
 Categories: Desserts, Pies, Vegetables
      Yield: 8 Servings
MMMMM-----------------------CARROT FILLING----------------------------
      2 c  Pureed cooked carrots
  1 1/2 c  Evaporated milk
    1/2 c  Sugar
      2    Eggs
      1 ts Cinnamon
    1/4 ts Ginger
    1/4 ts Nutmeg
      1    Unbaked pie crust
           - see below

MMMMM-------------------------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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Recipe ID 7125 (Apr 03, 2005)

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