Sweet Carrot Pie

Sweet Carrot Pie Ingredients

You can be pretty much anywhere when inspiration whacks you in the face. I was in one of the classes at work when I was craving carrots, strange I know, but we were making pies.

We have Pumpkin Pie, Sweet Potato Pie, why not Carrot pie?

Into the kitchen we go! I based this recipe off The Gourmandise School’s Pumpkin Pie recipe and it came out super tasty.

I will say creating this recipe was a process. Pies get their flakey goodness from ice cold butter and a super hot oven. When the two meet each other a beautiful steam is produced from the water in the butter and wha-la, flakey layers of crust are the result.

Pie Crust

I was fighting with my oven all weekend; First my oven wasn’t getting hot enough, then it was turning half of it golden brown and the other half charcoal black. So I can safely say this pie was a labor of love. I hope your ovens are a bit nicer to you.

Sweet Carrot Pie

Carrot Puree

5 large carrots, peeled and chopped
4 tbsp almond milk

Put the carrots in a food processor and pulse until it becomes paste like in consistency.
Add the almond milk and pulse for about 3-4 minutes more until it’s smooth.

For the filling:

15oz carrot puree
2 eggs
3/4 cup sugar
1/4 cup brown sugar
1/2 ginger
1/2 tsp nutmeg
1 tsp orange zest
pinch of salt
2 tsps vanilla extract

set aside:
1/2 cup heavy cream
3/4 cup almond milk
3 tbsp honey

1) Whisk together in a large bowl the eggs, carrot puree, sugars, vanilla, and spices.
2) In a small bowl combine the heavy cream, almond milk, and honey then slowly add to the other mixture.

For the Crust: 

3 cups flour
3 tbsp sugar
1 tsp salt
120z cold butter, cubed
2/3 cup ice cold water

1) Measure out all ingredients and chill in the freezer for 10 minutes. The flour, salt, and sugar can go in one bowl.
2) Using a pastry cutter, or your hands, incorporate the butter into your dry ingredients. Your looking for the butter to be about the size of your fingernail.

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3) Slowly add the water, gently folding it in with your hands trying to not touch too much as we want to keep the butter cold.

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4) Once the mixture has come together loosely wrap in plastic or put it in a gallon size ziplock and roll out into a rough circle. Chill in the freezer for 10-15 minutes.

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5) On a generously floured surface layout your chilled dough, flour your rolling pin, and the top of the dough. Roll out into a circle about 2 inches larger than your tin. Be sure to rotate every couple rolls so it won’t stick.
6) Pick up the dough and gently place it into your tin and trim using a pairing knife. Crimp either using your pointer fingers, or a fork.
7) Par bake at 375 degrees until the edges are lightly golden using either pie weights or rice. (Just remember you can’t eat this rice anymore.) Be sure to put your pie tin on a baking sheet before you put it in the oven.

For the Pie:

1) Remove the weights from your par-baked pie, add the filling leaving about a 1/4 inch from the top.
2) Carefully put the pie into the over, trying not to spill.
3) Bake at 375 until the filling doesn’t jiggle when you shake it gently, aprox 45 minutes (varies based on the size of your tin.)

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Garnish with whipped cream (I added some homemade ginger ice cream) and enjoy!!
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