Recipe - Carrot Pie

CARROT FILLING
2 cup Pureed cooked carrots
1 One half cup Evaporated milk
One half cup Sugar
2 Eggs
1 teaspoon Cinnamon
One fourth teaspoon Ginger
One fourth teaspoon Nutmeg
1 Unbaked pie crust
see below

PIE CRUST
2 cup Allpurpose flour
One half teaspoon Salt
1 cup Vegetable shortening
Ice water

FILLING AND ASSEMBLY: Heat oven to 450 degrees. Mix all ingredients
together at medium speed of electric mixer, blending thoroughly. Pour into
pie shell and bake at 450 degrees for 5 minutes. Reduce heat to 325 degrees
and continue cooking for 45 minutes, or until pie is set. Let cool about 10
minutes before serving. PIECRUST: Mix flour and salt together in a bowl.
Cut vegetable shortening into flour until mixture resembles course meal.
Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork
after each spoonful. Add only enough water so dough holds together and can
be formed into a ball. Divide dough into 2 equal portions and form each
into a smooth ball, handling as little as possible. Roll one portion out
onto lightly floured surface. Place rolled dough in a 9inch pie plate;
trim and flute edges.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini