Carrot Pie

---

I came into this recipe sometime in the 70s, during a brief vegetarian spell. I'm carniverous again, but not adamently so, i still prefer vegetables. This pie is delicious.

---

Steps

---

For pastry: combine flour and salt in a large bowl.

---

Cut in butter and shortening until mixture resembles coarse meal.

---

Beat 2 tblsps ice water , egg and vinegar to blend.

---

Mix into flour just until dough comes together into a ball.

---

If dough seems too dry , add up to 2 tblsps more water , a few drops at a time.

---

Wrap in plastic wrap and chill for 1 hour.

---

For filling: melt 4 tblsps butter in small skillet over low heat.

---

Add onion , cover and cook gently until soft , stirring occasionally , about 10 minutes.

---

Remove from skillet.

---

Melt remaining 3 tblsps butter in same skillet over low heat.

---

Add carrots , increase heat to high and stir 2 minutes.

---

Reduce heat to low.

---

Add water , cover and cook until carrots are tender and liquid is absorbed , about 20 minutes.

---

Puree onions and carrots in processor with eggs , yolks , salt , allspice and pepper until smooth.

---

Turn into bowl and refrigerate 1 hour.

---

To assemble: preheat oven to 340f grease 5 x 9 inch loaf pan.

---

Roll dough out on li.

---

Ingredients

---

all-purpose flour, whole wheat flour, salt, butter, vegetable shortening, ice water, egg, white vinegar, onion, carrots, water, eggs, egg yolks, ground allspice, white pepper, cooked brown rice, swiss cheese, milk