CARROT PIE
I came into this recipe sometime in the 70s, during a brief vegetarian spell. I'm carniverous again, but not adamently so, I still prefer vegetables. This pie is delicious.
Provided by evelynathens
Categories Lunch/Snacks
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 21
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.
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sarah demo
[email protected]This recipe is a must-try for any carrot pie lover!
Kelly Robertson (Ellymay)
[email protected]I would definitely recommend this recipe to anyone who loves carrot pie.
Kelvin Emmanuel
[email protected]This is the best carrot pie recipe I've ever tried.
Shakin Shaiyan
[email protected]I'm not a big fan of carrot pie, but this recipe changed my mind!
abdulsaidu sankoh
[email protected]I love that this recipe uses fresh carrots. It makes the pie taste so much better.
romi ami
[email protected]This recipe is perfect for a holiday gathering.
louise Brown
[email protected]I've made this pie several times now, and it's always a hit!
Niloy Sharma
[email protected]I'm not sure what went wrong, but my pie turned out really runny.
Jericho Merced
[email protected]I had some trouble finding some of the ingredients, but it was worth the effort.
Mdfazlul Huqu
[email protected]The crust was a bit dry, but the filling was delicious.
Kopray 11
[email protected]The pie was a bit too sweet for my taste, but I think that's just a personal preference.
Afroza Jannat Joly
[email protected]This recipe is a keeper! I will definitely be making it again.
Pija Platon
[email protected]My family loved this pie! The carrot flavor was subtle but present, and the crust was flaky and delicious.
Adelowo Sarah
[email protected]I added a bit more cinnamon and nutmeg to the filling, and it was perfect!
Mike Pacheko
[email protected]I really enjoyed making this recipe. It was easy to follow and came out great!
Malik Dawood
[email protected]This recipe was great and resulted in a delicious moist pie!