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| CARROT PIE |
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- 9-inch pie crust
- 1 cup grated raw carrot
- 2/3 cup sugar
- 1 1/2 cups milk
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- 1 egg, well beaten
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
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Line a pie pan with plain pie crust. Mix other ingredients and
put in pan. Top with layer of pastry. Wet edges of pastry with
water. Press together and trim. Gash top. Bake at 425° F.
for 10 minutes. Reduce heat to 325° F. and bake 45 to 50
minutes longer. |
Purchase pie
cookbooks
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