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
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.
From
Yields
8 Servings
