CARROT PIE Jill Gingrich
pastry for aQ’’ pie ¥Y2 tsp. salt
clean, cook and run through blender 2 tsp. cinnamon
or sieve enough carrots to make ¥Y2 tsp. ginger
21% C. strained carrots Ya tsp. cloves
2 eggs 1% C. evaporated milk
% C. sugar

Preheat oven 425°.

Beat eggs slightly. Beat in remaining ingredients with hand mixer. Pour into pastry
lined pie pan-9’’. Bake 15 minutes at 425°. Reduce oven temperature to 350°.
Bake 45 minutes or until knife inserted in center comes out clean. Cool. Serve with
whipped cream.

PECAN PIE Esther Money
3 eggs slightly beaten 1 C. pecans (broken)

1 C. granulated sugar 1/8 tsp. salt

1 C. white Karo syrup % tsp. vanilla

¥% C. butter whipped cream to decorate

Preheat oven 425°.

Blend eggs, sugar and syrup, then add nuts, sait and vanilla. Pour into pastry lined
pie plate (9’’). Decorate top with pecan halves. Bake for 10 minutes at 425° then
reduce heat to 350° for 30 minutes. The filling thickens and sets when done.

PECAN PIE - DELUXE Myrtle Brown
1 C. corn syrup 3 eggs well beaten

1 C. dark brown sugar 1 heaping full C. of pecan nuts

¥3 C. melted butter 1 tsp. vanilla - pinch salt

Preheat oven 400°.

Use your favorite pastry to line deep pie plate (1 large 10’’ pie pan) or tart tins. Melt
butter, beat eggs. Combine ail ingredients. Pour into prepared pastry and bake 1
hour (less for tarts). Bake at 400° for 15 minutes, reduce heat to 350° for remaining
45 minutes. Outer edges should be set. Centre slightly soft. This freezes well and is
very good.

This will make 1 large 10’’ pie or 18 large tarts.

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