Carrot Pie Recipe

Name: Carrot Pie
Prep time: 60 min
Cook time: 140 min
Total time: 200 min
Yield: Serves 1 or more
Ingredients: 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

Relive the deliciousness of the 1970s with this savory Carrot Pie! A comforting and surprisingly flavorful vegetarian recipe perfect for a cozy evening. This pie boasts tender carrots, creamy filling, and a flaky crust – a true testament to simple ingredients elevated to perfection. Even meat-lovers will crave this unforgettable dish. Get ready to transport your taste buds back in time!

Prep Time 60 mins

Cook Time 140 mins

Calories 539.9 kcal

Protein 29g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.