welcome friends welcome back to Sunday
morning in the old cook book show today
we're going to do another recipe out of
the Chicago Daily News cookbook and
we're going to do a recipe called carrot
pie now I chose the carrot pie recipe
out of this book because it is fairly
representative of all of the carrot pie
recipes from this time period and it's
something that you don't see very often
today in 2020 but in this time period
sort of World War 1 to the middle of
World War 2 I found lots of carrot pie
recipes in these old cookbooks and most
of them were similar to this recipe
there's a couple of outliers and some of
the differences I will explain along the
way and the first difference is the
carrot this recipe calls for cooked
carrot that's mashed other recipes call
for carrot to be graded and it gets
cooked in the pie so it's just raw
carrot graded in other recipes call for
the mashed carrots to sort of be left
almost whole so you don't mash them
completely that is that is probably the
biggest difference between various pies
next in is brown sugar brown sugar seem
to be a staple across all of the all of
the pies one of them did use molasses
instead of brown sugar which is
essentially just brown sugar anyway next
in our ginger and cinnamon and this is
sort of where we see the beginning of
pumpkin pie spice this pie eventually
gives way in all of the cookbooks to
pumpkin pie and sweet potato pie
in the earlier cookbooks where I see
carrot pie you don't see as many sweet
potato pies and I'm not sure how that
works or maybe I just don't have a broad
enough number of cookbooks to really
make a thesis there so next thing is
some salt and I'm just going to give
this a rough stir to start to bring it
together next in our eggs we've got two
eggs this is essentially a custard pie
so one egg
two eggs and we'll start mixing that in
now because this is a custard pie we
need milk and cream so but that much
milk and some cream and we stir this
into the carrot mixture and like all
recipes from this time period this is
where it starts to get a little vague it
tells me to bake it in a pie shell let
me read this exactly what it says mix
ingredients in order of given and bake
in one crust bacon a quick oven at first
to set rim then decrease the heat blah
blah blah
so doesn't tell me what's the size of
pie shell I need but I know in this time
period most pie shells are nine-inch and
fairly shallow rather than the nine and
a half inches and deeper ones that we
have today unbaked all butter pie crust
here and we're just going to pour in our
mixture oh pretty close so there's a
little bit of the mix left the pie shell
is definitely overfilled there's not
enough here to do a nine and a half inch
deep dish this is a 9 inch shallow dish
so maybe there's another size in there
somewhere that I'm not aware of I've got
the oven up at 400 so I'm going to stick
it in and then I'm going to turn the
temperature down and cook until it's
done apparently
is that the carrot pie Kurt pie hey
friends hey Glenn I'm excited first
question I asked was whether it was
savory or sweet when you mentioned we're
gonna have carrot pie um it's sweet but
it could be savory it looks like it's a
custard
it is a custard pie it's pumpkin pie or
sweet potato pie just native carrot I'm
totally is ah but you're right carrots
bring their own sweetness and they can
go either way either sweet or savory
that's a custard pie mm-hmm it's great I
love it you know but I mean you wouldn't
know this carrots
you wouldn't say mom why I have a hint
of carrot no no is it is it's just like
a pumpkin pie it's maybe not as
homogeneous and that could be me I might
not have mashed carrots enough mmm I'm
at the same time I don't really I don't
really notice no okay I mean I would eat
Thanksgiving there you go
you want to completely you know throw
your family for a loop instead of
pumpkin pie or squash pie or making them
a carrot pie drop that down down on
Thanksgiving dinner and see what happens
and I would I would definitely um whip
those carrots a little bit more I'd make
them a more homogeneous minor a little
chunky but I think it's fine okay carrot
pie I think it's a winner thanks for
stopping by see you again soon
you