grandma rose's carrot pie

How To Make grandma rose's carrot pie

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  1

  To make carrot pulp : Peel and slice 3-4 lb. of carrots ; (I have used the baby carrots and don't have to peel or slice ) put carrots in a kettle with enough water to just be level with the carrots ; Add 2 Teas. baking soda ; it prevents too much foaming when cooking.
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  2

  Boil carrots until tender ; Drain.
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  3

  Run carrots through a food sieve (cone) to make the pulp. This will remove any bad pulp you don't want ; like missed peel and the stringy texture in the carrots.
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  4

  Mix up all the above ingredients in a large bowl.
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  5

  Pour into a prepared raw pie crust.
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  6

  Bake on center rack in a pre-heated oven @ 350 deg. for 45-60 minutes or until a tooth pick comes out clean when inserted in the center . Cooking time varies depending on your oven. Let pie completely cool before serving.
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  7

  Note: I double this recipe and get 3 pies when using 9" deep dish frozen pie crusts. I cooked up 15 pounds of baby carrots and got 12 pies out of all the pulp.
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