Sure you probably have had carrot cake, which without the little frosting carrot on top you would be hard pressed to distinguish any carrot in it, but have you ever tried carrot pie? You should, especially if you just bought the bulk bag of carrots at the grocery store because it is so wicked cheap, and now you have figure out what to do with all of them.
Carrots, now strictly considered a vegetable, in times prior to access to cheap sugar were prized for their natural sweetness. So being they found their way into many pudding and pie recipes.
This recipe adapted from and by Betty Fussell comes from the 18th century cookbook author Hannah Glasse. It is simple to make, has wonderful fragrant flavor, yet not too terribly sweet.
- 1 pound carrots, grated
- 1/3 c. orange juice
- zest of 1 orange
- 3 T. butter
- 1/4 c. sugar
- 1/2 t. cinnamon
- 1/4 t. salt
- 1/4 t. nutmeg
- 1/8 t. mace
- 1/2 c. currants or raisins
- 1/4 c. brandy
- 4 egg yolks
- 2 T. heavy cream
- 1 partially baked 9 inch pie crust*
- In a sauce pan mix together the grated carrots, orange juice, orange zest, butter, sugar, cinnamon, salt, nutmeg, and mace.
- Cover the pan, bring to a boil, lower heat and simmer until the carrots are tender, about 20 minutes. Remove from heat and let cool completely. Strain off the liquid from the carrots and reserve.
- In a small bowl mix the currants (or raisins) and brandy, let sit until the fruit has plumped.
- Beat the egg yolks with heavy cream, gradually mix in the reserved carrot liquid.
- Mix the cooked carrots with the currants and brandy, mix in the beaten eggs. Beat to combine fully.
- Pour the mixture into the partially baked pie crust, Bake at 350 until the filling has set, about 30 minutes. (filling has set when it reaches a temperature of 190 in the center of the pie)
* To partially bake a pie crust, line a pie pan with pastry, line the pastry with foil, add pie weights and bake at 425 for 10 minutes.