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1/22

carrot pie

This i a dish very close to my family's heart . It was created by my grandma about 25 years ago the first time my mom had cancer. For obvious reasons my mom made lifestyle and diet changes because of her condition. One of those was to be vegetarian . since my grandmother didn't want her to feel left out at the Thanksgiving gathering , she created this dish . Which we all came to love and now it's a staple in all family celebrations. It can be easily made vegan by substituting the butter in the dough for vegetable shortening or vegan "butter" and vegan cheese. I hope you can have a wonderful holiday season with your loved ones. 

SERVES 8 SLICES
VEGETARIAN / KOSHER
INGREDIENTS
INSTRUCTIONS
FOR THE DOUGH

2 1/2 CUPS                           ALL PURPOSE FLOUR 

3/4 CUP                                ICE COLD WATER 

1 1/4 TSPS.                             BAKING POWDER 

 

4 OZ.                                      BUTTER 

 

1 TSP.                                       SALT                                    

FOR THE FILLING

1 1/2 CUPS                              DICED CARROT 

1 CUP                                       DICED CUBANELLE PEPPER

1 CUP                                       DICED ONIONS

2 1/4 CUPS                             SHREDDED CHEESE

1/2 CUP  

1.PREPARE AND CUT ALL INGREDIENTS . 

2. WE WILL START BY PREPARING THE DOUGH. IN A BOWL, MIX THE FLOUR WITH THE SALT AND BAKING POWDER . 

3. THEN ADD THE BUTTER AND MIX, BREAKING THE BUTTER  INTO SMALLER PIECES WITH YOUR HANDS UNTIL THE BUTTER HAS BEEN WELL INCORPORATED WITH THE FLOUR AND YOU CAN GRAB A BUNCH IN YOU HAND AND IT SOMEWHAT STAYS TOGETHER. 

4. ADD THE WATER AND MIX THOROUGHLY , THEN KNEAD FOR ABOUT THREE MINUTES UNTIL YOU HAVE AN HOMOGENEOUS MIXTURE. DIVIDE IN TWO EQUAL PARTS . LET REST IN THE FRIDGE UNTIL THE FILLING IS DONE. 

 

5. IN A PAN ON MEDIUM HEAT , SAUTE IN A BIT OF BUTTER OR NON-STICK SPRAY  THE DICED ONIONS AND PEPPERS FOR FIVE MINUTES. 

6. THEN ADD THE CARROTS AND LET THE MIXTURE COOK FOR TEN MINUTES . 

7. ADD THE SOFRITO TO THE MIXTURE AND LET COOK FOR TEN MORE MINUTES ON MED-LOW HEAT.

 

8. LIGHTLY FLOUR A SURFACE TO BE ABLE TO STRETCH THE DOUGH WITHOUT IT STICKING. STRETCH THE DOUGH UNTIL I ABOUT ONE CENTIMETER THICK AND 12-14 INCHES IN DIAMETER.

9. TRANSFER TO A PARCHMENT PAPER AND REPEAT THE PROCESS . SO THAT YOU HAVE A BOTTOM LAYER AND A TOP LAYER. 

10. TO THE BOTTOM LAYER ADD HALF OF THE CHEESE , THEN SPREAD THE CARROT FILLING AND COVER AGAIN WITH THE REMAINING CHEESE. 

11. NOW ADD THE TOP DOUGH LAYER AND CRIMP THE EDGES IN A FOLDING MANNER LIKE AN EMPANADA. 

12. MAKE A CROSS ON THE CENTER OF THE PIE FOR VENTILATION SO THAT THE STEAM CAN ESCAPE DURING BAKING. 

13. BAKE AT 350 DEGREES F. FOR 35-45 MIN , DEPENDING ON YOUR OVEN. 

ENJOY ;)