Carrots get a double dose of ginger from both fresh and ground in this pie, which will remind you of pumpkin pie. Cooking the carrots first with a little sugar enhances their natural sweetness, and the fresh ginger gives them a little spicy kick.

Try it as an alternative to pumpkin pie on Thanksgiving. It’s a perfect way to wake up the taste buds after a carb-heavy meal.

Ingredients

DOUGH

  • 1 1⁄4 cups all-purpose flour (spooned into cup and leveled off), plus more for rolling
  • 1 tablespoon granulated sugar
  • 1⁄4 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into bits
  • 3 to 4 tablespoons ice water

FILLING

  • 3⁄4 pound carrots, thinly sliced
  • 1⁄4 cup plus 2 tablespoons granulated sugar
  • 2 inches fresh ginger, thinly sliced
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1⁄2 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1⁄2 teaspoon ground ginger
  • 1 1⁄4 cups half-and-half

 

Additional Information

Instructions

To make the dough
In a large bowl, whisk together the flour, sugar, and salt. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until large pea-size bits are formed. Add just enough of the ice water so the mixture holds together when pinched. Shape into a disk, wrap in plastic wrap, and refrigerate for 1 hour or up to 2 days.

On a lightly floured work surface, roll out the dough to a 12-inch round. Roll the dough around the rolling pin and fit it into a 9-inch pie plate without stretching it. Press the dough into the bottom and sides of the pan. With a pair of scissors, trim the dough to leave a 1-inch overhang all around. Fold the overhang in over the rim and, with your fingers, crimp the dough all around. Refrigerate at least 1 hour (this helps to relax the dough so it doesn’t shrink when baking).

Position the rack in the lower third of the oven and preheat to 400°F.

Prick the pie shell in several places. Line the pie shell with foil, leaving an overhang, and fill with pie weights to weigh the crust down. Bake for 10 minutes, until the sides start to set. Remove the foil and weights and bake 5 minutes longer, or until the crust is golden brown but not completely cooked. Remove the piecrust but leave the oven on and reduce the temperature to 350°F.

To make the filling
In a medium saucepan, combine the carrots, 2 tablespoons of the granulated sugar, the fresh ginger, and cinnamon. Add water to cover by 2 inches and bring to a boil. Reduce to a simmer and cook 15 minutes. Add mixture to a food processor and puree until smooth. Add the eggs, the remaining 1/4 cup granulated sugar, the brown sugar, flour, ground ginger and half-and-half to the food processor and pulse until well combined. Pour the mixture into the piecrust and bake until just set (the center may be slightly wobbly). Cool before serving.

by Josh and Brent

Reader Comments

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Susan

This sounds like a delicious alternative to a pumpkin pie. I just have one question… if you use rainbow carrots (which I LOVE), what does that do to the color of the pie? I’ve pickled them in the past, and the deep reds and purples bleed out into the lighter carrots unless I put different colors into different jars. Is it better for this pie to just stick to regular old orange carrots?

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