When the weather turns cool and the leaves change, my desire to bake is increased. There is just something about the flavors of Fall. Whether it be Pumpkin Spice, Apple Cider, Roasted Vegetables, the warmth of my favorite sweater, all of these things are in abundance in my home. I simply can’t get enough. And thanks to Indiana weather, I started a bit early this year. Fall baking has been going down in my house since early September and it is getting me ready for one of my favorite Holidays-Thanksgiving. It’s the love of food and family that fuels this holiday for me.
Family is one of the reasons I love being in the kitchen. A few weeks ago, while chatting with my grandfather, I learned of a family recipe for Carrot Pie. Carrot Pie? What? This literally never crossed my mind, and I’m a lover of carrots. I sneak them into almost everything at home. After hearing that my great-grandmother made this for our family often, I had to try it out. To the kitchen I went. I came up with Honey Roasted Carrot Pie, and let me tell you: it’s delightful! Rustic, sweet, yet savory. This pie is sure to become a Fall favorite.
Grab the recipe below.
- 2 Cups of Carrots (About 8-10 whole carrots)
- 2 Eggs Beaten
- 1 Tablespoon Honey
- ½ Cup of Brown Sugar
- ¾ Stick of Butter
- ½ Cup of Milk
- Pinch of Salt
- Pie Crust Ingredients (Should be prepared ahead of time)
- ¼ cup Shortening
- ¼ cup Chilled Butter Diced.
- 1 & 1/2 cups all-purpose flour + for dusting
- Pinch of Salt
- 1/2 cup ice water
- Preheat oven to 350 Degrees
- Mix Butter, Shortening, flour, and salt together with pastry blender or forks until the mixture resembles a crumbly texture.
- Add water, slowly to combine and mixture forms a ball.
- Roll dough out on a floured surface.
- Chill for at least 1 hour.
- Place dough into pie plate and press firmly into pan along rim.
- Remove excess dough
- Prick dough with a fork and Bake at 350 degrees for 10 minutes.
- Remove from heat and allow to cool.
- To Prepare Pie Filling
- Peel Carrots,
- Chop into uniform pieces
- Place carrots on sheet pan
- Roast carrots in oven on a shallow sheet pan for 45 minutes or until tender.
- Mash with a fork.
- Beat 2 eggs lightly and set aside.
- Add Butter, Honey Brown Sugar, ½ cup of Milk salt & Eggs together, stir and combine with mashed carrots.
- Mix well, until the batter is smooth. Pour into prebaked pie crust.
- Bake for 30-40 minutes until firm.
- Serve with a dollop of Cinnamon Dusted Sour Cream and enjoy!
