Carrot Pie

This gem was found in a parade newspaper insert a few years back. Currently it is one of my favorites. When I first heard about this I had serious reservations... mainly because it sounds weird. If you like pumpkin and sweet potato pie this will join that list







Carrot Pie
preheat oven to 400

2cups cooked and mashed carrots
1 can evaporated milk
1 cup sugar
2 eggs
1/2 tsp salt
1/4 tsp ginger
2 tsp cinnamon

Combine all ingredients and beat for 2 minutes ( i usually just put it in the blender) and pour in unbaked pie crust.
bake on 400 for first 15 minutes then lower to 350 for 45 minutes until it's set.
chill and serve with whipped cream

North Dakota Sunflower pie

prebaked
I pulled this out of a Midwest Living Magazine email. It was a link to their top 20 pies and, it looked simple enough.


Ingredients

• 3 beaten eggs
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 cup dark corn syrup
• 1/4 cup sugar
• 3 tablespoons sunflower margarine, melted
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup roasted, salted sunflower kernels
• 1 unbaked 9-inch pie shell

Directions

1. In a large bowl, beat together eggs, brown sugar, corn syrups, sugar, margarine, vanilla, and salt.

2. Spread sunflower kernels evenly in the bottom of the unbaked pie shell. Pour in the sugar mixture.

3. Bake in a 350 degree F oven for 50 to 60 minutes or until center is almost set (it will jiggle slightly). Cool on a wire rack. Makes 8 servings.

My thoughts: so if pecan pie went on a diet... the day off it was a touch reminiscent of trail mix, however a night in the refrigerator made it lovely. I will make it again at some point but with the only thing varying from my pecan pie recipe being the type of nuts I'm not sure if its so good on the waistband.


also, let me stress the importance of beating eggs when it says beaten eggs. If you want that gooey golden awesome power in a nut pie the eggs must be beaten. Otherwise it wont set and you'll have a pan off goo

best thing since sliced pie

I don't think I have ever met anyone who doesn't like pie. Perhaps its the variations it can take on, the fact we equate it with so many holidays or events or that it's generally delicious but we tend to go gaga over it. That is why I've decided to start this blog(that and boredom). I want to attempt a new pie every week - from pecan to chocolate mousse to pumpkin to peppermint chiffon, I'm going to try them all.

The main thing they have in common(besides being eaten) is crust. My basic crust recipe, taken from my in-laws is


3/4 cups of veg oil
2 cup flour
1/4 c water- COLD
dash of salt and tsp sugar


a note on the water- it should be cold, also the amount will really vary depending on your climate and the weather. Today I didn't need any, actually I added more flour because it was far to moist, whereas on a normal day i have to add almost 1/3 a cup. You want it just to come together for the proper flaky and tender levels.

this recipe will make a crust for a fruit pie- i.e. top and bottom. since I'm using it for a nut pie, I'm planning on freezing the other half for next week.

You can either roll this out or, do it the cheat way which is moosh it into shape with your fingers. Now, I'm not so good with crust creation. Usually it looks a bit slap dash/dropped mess when i roll it out. So I go with the moosh method when at all possible.

Now I will start my first pie of this project.