Carrot Pie

For a person who hates to make pie crust, I sure seem to make a lot of pies! I guess I just love the warm toastiness of pie in the winter. This is another one adapted from The Winter Vegetarian by Darra Goldstein. I used store-bought pie crust this time, instead of the yeast dough she describes. It is fantastic! A side of fresh greens is the perfect complement to the silky richness of this pie.

My mom hates cooked carrots, but I challenge her to try this!!

1 1/4 pounds carrots, trimmed and coarsely chopped
1 large leek
5 Tbs butter
1 1/4 cups bread crumbs
1 1/2 tsp salt
Freshly ground black pepper
1/2 cup minced parsley (stems ok)
1-2 tsp dried dill
3 Tbs sour cream

2 premade pie crusts
1 egg yolk
1 tsp cold water

Preheat the oven to 350. Boil the carrots in salted water until just tender, 10 minutes. Chop them very finely (this is important for the texture, so it's nice to have a food processor). Cut the green parts off the leek, and cut it in half lengthwise. Slice it thinly, crosswise. There is usually a lot of dirt inside the leek, so toss all the slices into a colander and rinse them thoroughly.

Melt the butter in a skillet, and cook the leeks, carrots and bread crumbs for 10 minutes more. Remove from the heat and add the salt, pepper, parsley, dill and sour cream. Let the filling cool slightly before spreading it over the pie crust.

Lay the top crust over the filling, roll up the edges and crimp with fingers or a fork. Whisk together the egg and water, and brush the crust with it. Bake 25-30 minutes, until the crust is golden brown.


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