Ingrédients pour Carrot Pie
- All Purpose Flour
- Whole Wheat Flour
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, for the filling
- Vegetable Shortening
- 2 tablespoons ice water
- 1 large egg, beaten
- White Vinegar
- 1 medium yellow onion, finely chopped
- 1 pound carrots, peeled and thinly sliced
- 1/2 cup water
- 2 large eggs
- Egg Yolks
- Ground Allspice
- White Pepper
- Cooked Brown Rice
- Swiss Cheese
- Milk
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Comment préparer Carrot Pie
- **Make the pastry:** Whisk together flour and salt in a large bowl. Cut in chilled butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together ice water, beaten egg, and vinegar.
- Gradually add the wet ingredients to the flour mixture, mixing until a dough ball forms. Add more water, a teaspoon at a time, if needed.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- **Make the filling:** Melt 4 tablespoons of butter in a skillet over low heat. Add the chopped onion, cover, and cook until softened, about 10 minutes.
- Remove onions from the skillet. Melt remaining 3 tablespoons of butter in the same skillet. Add carrots, increase heat to high and stir for 2 minutes. Reduce heat to low, add water, cover, and cook until carrots are tender (about 20 minutes).
- Puree the cooked onions and carrots in a food processor along with eggs, egg yolks, salt, allspice, and pepper until smooth.
- Transfer the puree to a bowl and refrigerate for 1 hour.
- **Assemble the pie:** Preheat oven to 340°F (170°C). Grease a 5x9 inch loaf pan.
- On a lightly floured surface, roll out the chilled dough to 1/8 inch thickness. Cut out a 12x16 inch rectangle.
- Gently drape the dough into the prepared loaf pan, pressing it into the corners.
- Trim any excess dough. Roll out scraps to 1/8 inch thickness and cut out a rectangle large enough to cover the top of the pie.
- Stir cooked rice and cheese into the chilled carrot mixture. Spoon the filling into the prepared crust.
- Brush the edges of the bottom crust with the egg wash. Cover with the top crust, pressing the edges to seal.
- Roll out any remaining scraps and cut out shapes for decorations. Attach them to the top crust using the egg wash.
- Brush the entire pie with egg wash and cut 6 steam vents in the top crust.
- Bake for approximately 1 hour, or until the crust is lightly browned and the filling is set.
- Let cool completely in the pan before carefully removing and serving at room temperature.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
26g
Fat
97g
Carbs
14g
