February 16, 2010

While We Are On The Topic of Carrots....

While we are on the topic of carrots for month of February, I thought I'd share another reicpe with you! :) Pete's 88 year old aunt lives next door to us (Ok, in the farmhouse across the field from us). She and I share 'canning creations' and recipes. She has literally hundreds of cookbooks, some of which date back a LONG, LONG time! When Pete got home the other night from bringing in her wood, he handed me another recipe card for 'CARROT PIE'! I kid you not....   I've never heard of such a thing, but I set out to make it today!  Here is the recipe....  and the results!


9" unbaked pie shell
1 1/2 Cups carrots, cooked & mashed. About 1 pound.
2/3 Cup brown sugar, firmly packed
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp salt
2 eggs, slightly beaten
1/2 Cup sweet milk
1 Cup milk
3 TBsp flour

Mix all the ingredients in a large bowl or in a blender. Pour into the unbaked pie shell and bake at 425* for 10 minutes and then reduce the heat to 350* and bake until set.

(Side Note: Not knowing for sure what 'sweet cream' was, I looked it up online.... the conclusion; it would be the cream that rose to the top of the milk container of FRESH milk. You'll find that alot of 'older recipes' use this term... today, we'd use either heavy cream, evaporated milk or Half & Half.)  
            I can't wait for dinner!! This pie smells delicious!

EXTRA NOTE:  Everyone really liked the pie! It was similar to a pumpkin pie in texture and flavor! I used only 1 cup of 1% milk and added a little bit more flour. Next time I would be sure the carrots were mashed a bit more... perhaps pureed so that there are no little chunks of carrots. But, in all honesty, it didn't matter to anyone but me.  :)


mad4books said...

Okay, before I start boiling and did it TASTE, Lil Missy?

(If your family liked this, I totally plan on fooling my bunch with this old recipe!)

Melanie said...

Hello my friend! It was similar to pumpkin pie... I would use a blender or something to really smooth out the carrots to more of a puree texture! :) Seriously, you could fool your gang! As usual, I didn't follow the recipe exactly LOl (I seem to have a problem with that!) I used 1% milk instead of any heavy cream and I added a little bit more flour to make sure it would set like a custard instead of coming out like soup! (I've had that happen too!) But, honestly, it was really good! :) Let me know how you make out!

Melanie said...

Oh, one more thing... I used 1 Cup of milk instead of 1 1/2 in total!

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