Carrot Pie Recipes

CARROT PIE

Steps:

• Peel and chop carrots.
• Place carrots in large pot, cover with water and bring to a boil. Reduce heat to medium and simmer until carrots are tender, about 25 - 30 minutes.
• Drain water. Return carrots to pot. Cook carrots over low heat, stirring constantly, for a few minutes, to steam off all excess water.
• Puree carrots and butter until absolutely smooth. You can do this in a food processor, blender, food mill or with a ricer.
• I use my food processor. After the carrots are smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until well combined.
• Pour mixture into prebaked & cooled 9" pie crust.
• Bake at 350° for 50 - 60 minutes or pie is set and toothpick inserted in center comes out clean.
• Cool on wire rack. Refrigerate for 1-2 hours before serving. Serve with whipped cream and enjoy :)

CARROT PIE

Steps:

• For pastry: Combine flour and salt in a large bowl. Cut in butter and shortening until mixture resembles coarse meal. Beat 2 tblsps ice water, egg and vinegar to blend. Mix into flour just until dough comes together into a ball. If dough seems too dry, add up to 2 tblsps more water, a few drops at a time. Wrap in plastic wrap and chill for 1 hour.
• For filling: Melt 4 tblsps butter in small skillet over low heat. Add onion, cover and cook gently until soft, stirring occasionally, about 10 minutes. Remove from skillet.
• Melt remaining 3 tblsps butter in same skillet over low heat. Add carrots, increase heat to high and stir 2 minutes. Reduce heat to low. Add water, cover and cook until carrots are tender and liquid is absorbed, about 20 minutes (if carrots are tender and there is still liquid, drain).
• Puree onions and carrots in processor with eggs, yolks, salt, allspice and pepper until smooth. Turn into bowl and refrigerate 1 hour.
• To assemble: Preheat oven to 340°F Grease 5 ½ x 9 ½ inch loaf pan (or 4 ½ x 11 inches).
• Roll dough out on lightly-floured surface to thickness of ¼ inch. Cut out 12 x 16 inch rectangle. Drape dough loosely in pan. Press into corners gently with fingers. Trim dough flush with top of pan. Roll scraps out to ¼ inch thick. Cut out rectangle large enough to cover top of pan.
• Stir rice and cheese into carrot mixture. Spoon into prepared pan. Brush edge of crust with glaze. Cover with dough, pressing to seal. Roll remaining scraps out. Cut out dough decorations and stick them on with the egg glaze. Brush entire pie with glaze. Make 6 steam vents. Bake until lightly-browned, about 1 ½ hours. Cool in pan. Remove carefully. Serve at room temperature.

HONEY CARROT PIE

Steps:

• Bring a large pot of water to a boil. Cook carrots in the boiling water until very tender, about 15 minutes. Drain and transfer to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until very smooth. Set aside to cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Beat eggs in a large bowl. Add carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice; beat until smooth. Fit pie crust into a 9-inch pie dish and pour carrot mixture into pie crust.
• Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.

GREAT GREAT GRANDMA ANDREW'S CARROT PIE

Steps:

• 1. Combine carrots, eggs, milk, brown sugar and seasonings in mixer bowl. Beat 3 minutes. Pour into pie shell. Bake at 450 degrees for 15 minutes. Reduce temperature to 325 degrees. Bake for 35 more minutes. It is done when a clean, dry knife inserted in center comes out clean.
• 2. This is similar to a pumpkin pie... but not quite. *** Cover the edges of the pie crust with aluminum foil, this helps prevent the crust from getting too dark.