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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This recipe was found in the 1986 cookbook, I Hear America Cooking. Ingredients:
1 unbaked 9-inch deep dish pie pastry |
1 lb carrot, peeled, grated (about 3 cups) |
1/3 cup fresh orange juice |
1 orange, zest of |
3 tablespoons unsalted butter, room temperature |
1/4 cup granulated sugar, to taste |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1/8 teaspoon mace |
1/2 cup currants |
1/4 cup brandy |
4 egg yolks |
2 tablespoons heavy cream |
Directions:
1. Preheat the oven to 425 degrees F.
2. To prepare a partially baked pie crust, after the pie plate has been fitted with the prepared pastry, line the unbaked crust with foil, then fill the plate to the top with beans or rice so that the crust will keep its shape.
3. Bake the crust for 5 minutes, then removing the foil & beans & poking the crust with a fork all over, return the crust to the oven & bake another 5 minutes or until the crust has stiffened.
4. For the filling, in a saucepan, mix the carrots & orange juice together, along with the zest, butter, sugar, cinnamon, salt, nutmeg & mace, then set over medium heat for 2 minutes.
5. Reduce the heat to low & then cover & simmer very gently for 15 to 20 minutes or until carrots are cooked.
6. Meanwhile, combine the currants & brandy & let the currants plump until the carrots are done.
7. When carrots are done, drain them well, BUT RESERVE THE LIQUID.
8. Preheat the oven to 350 degrees F.
9. Beat the egg yolks into the cream, then gradually add the carrot juice, while beating to combine.
10. Add the currants & stir to combine before adding this mixture to the carrots, stirring to combine.
11. Fill the partially baked pie shell with this carrot mixture & bake about 30 minutes or until the mixture has thickened & is no longer runny.
12. Remove to a wire rack to cool slightly.
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