Home Cooking Recipes
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Deep Dish Carrot Pie
Chef:  Gwen Pease - Castleton, NY          Category:  Desserts

2 cups carrots, cooked and mashed
1 cup skim milk
2 eggs, beaten
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt (optional)
1 3/4 cups flour
1/2 cup granulated sugar
1 cup shortening
1 cup walnuts
whipped cream (optional)

Directions: Combine carrots, milk, eggs, cinnamon, nutmeg, cloves and salt together in a large bowl. In a medium bowl, cut shortening into flour and sugars. Stir in nuts. Reserve 1 cup of this mixture. Press remainder into the bottom and up the sides of a 8x12 inch baking dish. Pour in carrot mixture. Top with remaining crumb mixture. Bake at 350°F for approximately 1 hour. Let cool before serving. Top with whipped cream, if desired.