You’ve had your fair share ofpumpkin pie, but what about carrot pie? The story goes that the folks of the 1910s dreamed up this recipe when they seemingly ran out of pumpkins, and in a manic stupor clawed for the nearest similarly colored vegetable. But they created no substitution—they created a veritable masterpiece. The carrot pie combines the joys of autumn spices with the sweet nuttiness of the carrot, and the result is far more than the sum of its parts. Enjoy it at your own risk, for you may never look at a pumpkin pie the same way again.
This recipe was excerpted from 'Baking Yesteryear' by B. Dylan Hollis. Buy the full book onAmazon.
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What you’ll need
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Pie Pan
$23 At Williams Sonoma
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Dark Brown Sugar
$10 At Amazon
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Cinnamon
$9 At Burlap and Barrel
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Ground Ginger
$9 At Burlap and Barrel
Ingredients
Makes 1 pie
For the pie crust
For the pie
Make the pie crust
Step 1
Combine the flour and salt into a large bowl. Using a pastry cutter or two knives, cut half of the butter into the flour until the mixture is uniform. Then, add the remaining butter and repeat until the largest pieces are the size of peppercorns. Add water and mix until the dough forms a ball. If the mixture does not hold its shape when squeezed in the hand, additional water may be added. Form a disk of dough resembling a hockey puck, wrap in plastic wrap, and chill for at least 30 minutes.
Step 2
Turn the disk onto a lightly floured board, and with a floured rolling pin, roll out from the center of the dough to form a circle that extends at least 2 inches (5 cm) beyond the rim of your pie pan. While rolling the disk of dough, turn occasionally and lightly flour beneath to prevent sticking.
Step 3
Once the size is adequate, fold the dough gently in half over your rolling pin and center into the pie pan before patting into place to form the bottom crust. Trim the edges evenly, leaving roughly a 1-inch overhang beyond the rim. The overhang may be gently folded over the edge of the pie pan, or it may be fluted or crimped. A simple crimp would be to gently press the tines of a fork into the dough to seal it to the edge of the pie pan.
Make the pie
Step 4
Preheat the oven to 400°F.
Step 5
Fit your prepared bottom pie crust in a standard 9-inch pan (not a deep pie pan); line with parchment paper; and fill with pie weights or dry beans. Par-bake for 12 to 15 minutes, or until the pastry begins to color. Place the pan on a wire rack to cool, and remove the parchment paper and pie weights.
Step 6
Place the chopped carrots in a large saucepan or pot and fill with enough water to cover. Simmer until the carrots are fork tender, roughly 30 minutes.
Step 7
Thoroughly drain off the water and return carrots to the heat to remove any excess moisture, roughly 5 minutes. Transfer to a large bowl and cool slightly.
Step 8
Thoroughly mash the carrots with a potato masher or a ricer, ensuring the mixture is as smooth as possible. This process can be finished with a fork for a finer mash. Alternatively, this can be done in a food processor, or the cooled carrots can be added to a blender with the heavy cream and pureed smooth.
Step 9
Thoroughly mix remaining ingredients into the carrot mixture and pour into the par-baked pie crust. Lower the oven temperature to 350°F. Bake for 50 to 60 minutes. The center should be nearly set, but still a bit wobbly.
Step 10
Allow the pie to cool to room temperature before serving. Carrot pie may also be covered and refrigerated after it has reached room temperature, and served cold.
