Recipe - Joaquin Valley Pie

1 cup Shredded carrots
One half cup Dates chopped fine
One half cup Packed brown sugar
1 tablespoon Flour
One fourth tablespoon Salt
One half teaspoon Ground cinnamon
One fourth teaspoon Ground ginger
One fourth teaspoon Ground nutmeg
1/8 teaspoon Ground cloves
1 Egg
Three fourths cup Evaporated milk
1 9 inch pie crust
Nut topping:
1/3 cup Packed brown sugar
One fourth cup Dried coconut
One fourth cup Pecans chopped
2 tablespoon Margarine
1 One half tablespoon Evaporated milk
One half teaspoon Orange extract

1. Combine the grated carrots, dates, brown sugar, flour, salt, and all the
spices. Mix to blend. 2. Add the beaten egg and evaporated milk (not
sweetened condensed milk); blend well. Pour into unbaked pie shell. 3.
Preheat oven to 425 degrees and bake the pie for 10 minutes. 4. Lower heat
to 350 and bake 25 minutes longer, or until knife inserted 1/3 in from edge
comes out clean. 5. Make topping by blending all the topping ingredients
together. 6. Remove from oven and sprinkle topping over pie. Place under
the broiler for 23 minutes or until bubbling and golden brown. Serve
topped with whipped cream if desired.

Recipe By : Jo Anne Merrill

From: Hbarn60377 Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip