Carrot Pie ORIGINAL RECIPE Carrot pies are made like squash pies. The carrots should be boiled very tender, skinned and sifted. Both carrot pies and squash pies should be baked without an upper crust, in deep plates. To be baked an hour, in quite a warm oven. The Frugal Housewife Boston: Carter and Hendee, 1830. Lydia Maria Child SOURCE The Frugal Housewife MODERN ADAPTATION Pie crust enough for a single crusted pie 4 cups of diced carrots ¾ cup of sugar 1 cup milk 2 eggs 2 tsp cinnamon 1 tsp ginger 1 tsp salt Preheat your oven to 425°F. Put chopped carrots in a sauce pan and scarcely cover with water. Simmer until carrots are quite soft, this might take a couple hours. Strain carrots by pressing them through a sieve; alternatively, mash with a potato masher until as smooth as possible. Let cool. To cooled carrot puree add milk, eggs, sugar and spice and mix well. Lay your pie crust into your pie plate and trim to fit, crimping edges. Pour carrot mixture carefully into prepared pie shell. Bake at 425° for 15 minutes, then reduce heat and continue to bake at 350° for 40-50 minutes or until crust is brown. Let cool to set. Enjoy! INGREDIENTS - Pie crust enough for a single crusted pie 4 cups of diced carrots ¾ cup of sugar 1 cup milk 2 eggs 2 tsp cinnamon 1 tsp ginger 1 tsp salt INSTRUCTIONS 1. Preheat your oven to 425°F. 2. Put chopped carrots in a sauce pan and scarcely cover with water. Simmer until carrots are quite soft, this might take a couple hours. 3. Strain carrots by pressing them through a sieve; alternatively, mash with a potato masher until as smooth as possible. Let cool. 4. To cooled carrot puree add milk, eggs, sugar and spice and mix well. 5. Lay your pie crust into your pie plate and trim to fit, crimping edges. 6. Pour carrot mixture carefully into prepared pie shell. 7. Bake at 425° for 15 minutes, then reduce heat and continue to bake at 350° for 40-50 minutes or until crust is brown. Let cool to set. 8. Enjoy! Non-personal archive pmurad December 10, 2006 at 3:33 PM