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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Bianca Badea
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Pua Tunai
[email protected]This pie is so good, I could eat it for breakfast, lunch, and dinner.
Ff Mm
[email protected]I used a gluten-free pie crust and it turned out great. This pie is a great option for people with food allergies.
Greg Colbart
[email protected]I made this pie in a mini muffin tin and they were perfect for a grab-and-go breakfast or snack.
Israth Jahan
[email protected]I added some chopped walnuts to the filling for a little extra crunch. It was a great addition.
esmeralda escobar
[email protected]I love that this pie is made with whole wheat flour. It makes it a healthier option without sacrificing any of the flavor.
Alex Kramek
[email protected]This pie is perfect for a potluck or bake sale. It's easy to make and always a crowd-pleaser.
Amoi Teddy
[email protected]I'm not a baker, but this pie was easy to make and turned out great. I'll definitely be making it again.
Anthony Horn
[email protected]I made this pie for my husband's birthday and he loved it. He said it was the best carrot pie he's ever had.
Asher Baloch
[email protected]This pie was a hit at my Thanksgiving dinner. Everyone loved it, even those who don't usually like carrot cake.
Raed Arnaout
[email protected]I've never been a fan of carrot cake, but this pie changed my mind. The carrots added a subtle sweetness and moistness to the filling, and the cream cheese frosting was the perfect finishing touch.
ganesh parsai
[email protected]Just made this pie and it was delicious! The filling was creamy and flavorful, and the crust was perfectly flaky. I'll definitely be making this again.