Carrot Pie Alaskapies 2 cup cooked carrots, mashed 1 cup sugar 2 eggs, beaten 1 teaspoon salt 1 1/2 cup milk 1 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1 tablespoon butter, melted 1 unbaked deep 9 pie shell Pumpkins don't grow well in most parts of Alaska, but carrots do! Mix all ingredients together until very well blended. Pour into an unbaked deep dish or 2 smaller pie shells. Bake at 425 F for 40 to 50 minutes or until a knife inserted one inch from the edge comes out clean. Center will look soft but filling will set as it cools. ~-from the Golden Heart Cookbook, First National Bank of Fairbanks, 1949 reprinted in Cooking in Alaska by Babcock & Shaw 1988 Shared by Al Rice, tested by Elizabeth Rodier Feb 94. |
