Pies are found all over 19th century cook books and menus. This past Saturday we found ourselves making Carrot Pie from The Frugal Housewife, 1841. Lydia Child instructs that carrot pies are made the same as pumpkin or squash pie.
As the receipt reads, first peel your carrots. Put them on to boil until tender enough to mash smooth. Add eggs and milk together and stir into smooth mashed carrot. Spice as suggested.
The pie crust was made very easily using flour, butter, and water. Rolled out and placed in the dish to be baked, I was quite happy with how well it turned out. Pie crusts & I do not always get along well, as they have a tendency to tear. Add your carrot mixture to the pie crust- it does not require a top. Then place in a quite warm oven. The pie baked for around a hour.
|Pie crust rolled & place in pan.|
|Proud of her pie!|