Old-fashioned carrot pie is a delightful fall pie. It is very similar to pumpkin pie – but a little lighter and sweeter.
Here’s the original hundred-year-old recipe:
Two medium, “grocery-store” style, long, slender carrots are not nearly large enough to make 1 – 1 1/4 cups pureed carrot. The recipe must be calling for the large, thick relatively short carrots that home gardeners often raise. When I made the recipe, I used a 1-pound bag of carrots, and ended up with about the right amount of pureed carrot.
Here’s the recipe updated for modern cooks:
1 pound carrots
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup sugar
1 1/2 cups milk
1 – 9-inch pie pastry
Peel and slice carrots. Put carrot slices in a saucepan and just barely cover with water. Using high heat bring to a boil, then reduce heat, and simmer until carrots are tender (approximately 20 – 25 minutes). Remove from heat and drain; then press through a sieve or puree (I used a Foley mill.) Measure the pureed carrot. There should be approximately 1 – 1 1/4 cups.
Preheat oven to 425° F. Combine all ingredients (except pie shell) in a mixing bowl; beat until smooth. Pour into pie crust. Bake 15 minutes; then reduce heat to 350°. Continue baking (about 50-60 minutes) until a knife inserted in the center of the pie comes out clean.