Carrot Pie
Crust: 35 min. Filling: 40 min. Baking: 45 min. / Total 2 hrs.
| Nut Crust: | | |
| 1/2 | C. finely ground nuts (almond & pecan are great for this recipe) | 1-1/4 | C. flour |
| 4 | Tbs. cold butter, cut into pcs. | | dash of salt |
| 3-6 | Tbs. (approx.) cold water | | |
| Pie Filling: | | |
| 1 | C. onions, finely minced | 1 | beaten egg |
| 1 | lb. carrots, very thinly sliced | 1 | tsp. dill weed |
| 1 | Tbs. unbleaced white flour | 3 | Tbs. butter |
| 1-1/2 | C. firm cottage cheese | 1/2 | tsp. salt |
| 1/2 | C. grated mild white cheese | | lots of freshly ground pepper |
| 3 | Tbs. wheat germ (optional) | | paprika |
| | | |
|
 |
Nut Crust: Place nuts, butter, salt and flour together in a bowl. Use
pastry cutter or two knives to work mixture until it is
uniform and resembles coarse corn meal. Gradually drizzle in
water and mix with fork until it holds together. Roll out and
chill until ready to use.
Pie Filling: Melt the butter in a large, heavy skillet. Add onions and
salt. Cook over med. heat, stirring frequently, until onions
are soft (5-8 min). Add carrots, stir, and sprinkle in flour. Cook and stir until
carrots are just tender. If it seems too dry, add a few tbs. of water,
a little at a time. Remove from heat. In a large bowl, beat
together cheeses and egg. Add the cooked carrot mixture and
beat well. Stir in black pepper and dill.
Spread into Nut Crust. Sprinkle the top of pie with wheat germ and paprika.
Bake for 15 min. at 375 degrees, turn oven to 350 degrees and bake another
30 min. Let cool for 5 min. before cutting.
| | |
|
