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Thursday, February 14, 2008

Recipe: Carrot Pie

(okay no photo available)

Carrot Pie

Double crust 9" pie
6 cups carrots (about 4 large)
1 1/2 cup milk
1 egg
3/4 cup sugar
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt

Shred carrots; mix together remaining ingredients incorporating them all well. Line pie dish with one crust and put in carrots, spread them out so they cover bottom but they dome up a little (leaving a small ring between carrots & sides of crust); carefully pour in liquid and spread carrot so it will now touch sides. Wet edge of bottom crust with just a little water and put on top crust-crimp edges together to seal and cut off access. Slit top to vent steam.
Bake 425*F for 10 minutes, reduce heat to 375*F and cook additional 30 minutes.
Let cool slightly and serve in wedges.

NOTES:
Okay this is an adaption of a recipe I found online that I made today. I found the "custard" did not set up well at all--I would change it to:
2-3 eggs
1 cup milk

In fact I found the custard was rather runny...looking at the recipe again I do see that I did not cook it quite long enough (it was supposed to cook for 45 -50 minutes at 375*) but it was browning too fast. I say turn it down to 350*F and cook it 45minutes, cover the crust with foil and cook the additional 5 minutes.
Or it could be just from the extra moisture the carrots contained. It was an old-fashioned recipe handed from generation to generation so who knows what the carrots were like when the recipe was originally formulated--I know our carrots are a lot juicier than they were 150 years ago.
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Even though it was runny, and I didn't quite get the sugar incorporated thoroughly so it kind of sloughed on top of the carrots...the kids liked it. I thought it was too sweet, but like I said...I didn't incorporate the sugar well enough.

I wonder if the pie would work better if I used sweetened condensed milk instead (yup, me and that condensed milk...but it is a 2:1 ratio like s.c.m. is), but it would eliminate the need for mixing in the sugar--use the regular milk measurement.

I think to that the way I shredded the carrot may have effected the pie. Instead of shredding into little bits like you would get with a mill or grater, I used my specialty peeler that shreds so that my shreds were as long as the carrot itself--making long ribboms. I was expecting the carrot to mush out and form a pie that was very 'pumpkin-like' but it didn't. the carrots kept their ribbon shape and I think no matter how I had done them up they would have maintained shape.
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Ease of preparing: 4 out of 5, grating takes time
Ease of assembly: 4 out of 5, takes some knowledge of pie making
Ease of cooking: 5 out of 5, just pop it in a cook-just have a timer handy
Taste: 4 out of 5...the kids liked it a lot
clean up 5 out of 5...one scraper, one pie pan, one pie server, one measuring cup.

Would I make it again? Probably but with the changes above.

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