Nancys Olecarrot Pie Recipes

Steps:

• 1. To make carrot pulp : Peel and slice 3-4 lb. of carrots ; (I have used the baby carrots and don't have to peel or slice ) put carrots in a kettle with enough water to just be level with the carrots ; Add 2 Teas. baking soda ; it prevents too much foaming when cooking.
• 2. Boil carrots until tender ; Drain.
• 3. Run carrots through a food sieve (cone) to make the pulp. This will remove any bad pulp you don't want ; like missed peel and the stringy texture in the carrots.
• 4. Mix up all the above ingredients in a large bowl.
• 5. Pour into a prepared raw pie crust.
• 6. Bake on center rack in a pre-heated oven @ 350 deg. for 45-60 minutes or until a tooth pick comes out clean when inserted in the center . Cooking time varies depending on your oven. Let pie completely cool before serving.
• 7. Note: I double this recipe and get 3 pies when using 9" deep dish frozen pie crusts. I cooked up 15 pounds of baby carrots and got 12 pies out of all the pulp.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
• Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
• In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
• Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.

Steps:

• Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.
• Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky. If necessary, add more water or flour.
• Divide ball in two, and roll each separately into a circle large enough to fit your pie pan.
• For a double crust filled pie, place one shell into pie pan. Add pie filling and top with other crust. Bake as directed on pie filling recipe.
• For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe.
• For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown. Cool before filling.

Steps:

• Mix in a medium saucepan and cook until thick the white sugar, cocoa, milk, flour, dash, salt, egg yolks, and butter flavoring. Add in the vanilla and margarine and remove from heat. Let cool.
• Put into baked pie crust and top with your favorite meringue recipe. Cool in refrigerator.