So many of these Great Depression era recipes use ingredients in clever ways. I appreciate the series as it teaches us how to manage our pantries in this Great Pandemic of 2020. Appreciate the content Glenn!👍🥧🥕
I just cut up a pound of carrots this morning because they needed to be used. They are boiling on the stove right now. I was planning to make a carrot casserole. THEN I just saw your video. Unbelievable! I will make a carrot pie instead. Thank you for sharing the recipe.
I think it needs nutmeg and something acidic like lemon juice? If I go savory, what would you do? Basil and onion? Maybe apple cider vinegar? Love Julie's laugh! You are blessed to have each other.
One last comment from me today. I’ve been watching War time farm on you tube and how the world changed with the war effort and rations. Instead of sugar in recipes they mentioned that carrots were used as a sugar substitute. This is where we got these carrot recipes from. Very interesting program you might be interested in Glen. 😊I want to try it!!! Thanks again for great recipes!!!
I had carrot pie with cooked carrots blended smooth with evap milk a whole T of nutmeg which I did but later reduced a bit.. all were so good I made extra and ate it for breakfast without sharing I used 9 in shallow like you said . Can't remember baking instructions but I do remember how smooth and delicious it was like pumpkin but with fine velvety carrots. No one guessed it was carrots.. tasted like a high quality pumpkin pie. The blender made it so easy.. cooked unpeeled carrots, evap milk, eggs and spices. Dash salt..mmmmmmm thank you. I lost my Grange book. BTW it also had some really great angel pie recipes quite a variety and a good recipe for boiled raisin Cake which was a chocolate cake I served it at one of my weddings ..yes ...I've had many. 😻I just found your channel and I can't wait to make some of your other recipes of course I'm getting too old to cook now but I can certainly supervise
Been watching your channel for a good while, not just for the great recipes but you and your wife exude such positive energy, since I watch on my lunch break, it's such a mood booster! Thanks.
I just got some carrots and parsnips from my CSA, I may try this with a mix of'em. UPDATE: Turned out pretty good. 50:50 mix of parsnip and carrot. Shredded both, microwaved the blend with a bit of water for several shorter bursts totaling about 20 minutes. Mixed with the rest of the ingredients in a blender, and poured into a graham cracker crust.
I made this pie for dinner today. I put the cooked carrots in my Vitamix to make a smooth puree. The only change I made to the recipe was to add 1 t. of vanilla extract to the filling, and I dotted a little butter on top of the pie before baking. It was delicious! BTW, I had never heard of carrot pie.
Making this right now to use up that remaining 1# bag of carrots that’s been hanging around in the fridge. I tried the prepared batter, tastes just like pumpkin pie 😋
Another thing: I travel to Barbados quite a bit and years ago a local lady there made a pie for us from fresh coconuts. It was a custard pie and absolutely delicious. I’ve made it many times over the years since and it’s always well received. It’s pretty rich (the reason I wanted the larger diameter pie plates), sweetened with white sugar, and flavoured with dark (black) rum. I call it “rum runners coconut” pie. It’s baked in a standard butter crust shell.
Beautiful pie. I’ve made this for my daughter when she was younger and complained about how she wasn’t going to eat carrots. She loved and was shocked it so good.
This looks amazing. A way to elevate it could be to spread some nuts on top near the end of the baking process. Walnuts/pecans/almonds... That way you get a crunchy component to go with it. I'm showing my sister this one later today. I've been craving her Carrot Cake but I think a Carrot pie would be nice.
My mother had a collection of little tiny pie tins. She would use them to bake the left over pie filling sometimes with extra pie crust (she made the pie dough as well) sometimes without. Those went to the small children as a treat. Like eating left over cake or cookie dough except cooked.
We made this yesterday, it is very good! We plan to serve this over Thanksgiving / Christmas this year without mentioning what it is, see how it goes over. Thanks for the recipe!
Good afternoon, Glen. You spoke about pie plate sizes. Growing up, my mother’s pie plates were larger around - 11 possibly 12 inches - but only an average depth. Her “deep dish” pie plates were pretty much the same as they are today. Mom was setting up housekeeping in the ‘30’s (I was a very late baby), so the larger diameter must have been available around that time. I have often looked for one but have never seen any in the usual places but was able to get a potter to make a couple for me.
Can't wait to make this next weekend! I buy junk cookies to have a few with my coffee every morning so maybe now I'll give carrot pie a try! It's definitely healthier
I make a version of this regularly. It's really yummy! Especially during the holiday season. My version uses steamed carrots and I use Evaporated milk. And I make the whole thing in the food processor!
I’ve made carrot pie but used a food processor after mashing the carrots. Also, a combination of light brown and white sugar flavoured with mace, ginger (a traditional pairing with carrots), grated orange rind, cinnamon and a pinch of cloves plus some orange extract (not a lot).
One Thanksgiving at my MIL's the pies got mixed-up. Nobody, including the chefs who made them, could taste the difference between pumpkin and sweet potato pies! So, yeah, I'd make the carrot version!
My grandmother would always use an 11 inch shallow pie dish when she made custard pies. I don't know when she got it but I know it's old because I still use it and I'm 68 and live in Maine.
Good morning! I’ve binged watched all of them! I luv the depression Sunday’s! This looks good! I made your 6 layer casserole and everyone chowed it down! Was tastier the next day! Thanks for sharing Glen!
I just made a couple of these. I had to leave out the ginger due to supply problems, but I added some nutmeg and allspice and that worked out OK. I found it to be like pumpkin pie but milder in flavor. Thanks for the recipe. I saw it just as I had a bag of carrots I needed to use up. :)
Canned pumpkin is really just a convenience. Carrots would be an awesome substitute. And if you can't get a traditional big orange pumpkin to cut up and cook, acorn squash/marrow or even butternut would probably work.
From a quick search (Google "Sweet Potato Louisiana’s Most Popular Vegetable"), it looks like the modern variety of moist, orange sweet potato wasn't created and popularized till the 1930s. Of course, sweet potato pie existed before then, but maybe greater availability and/or cheaper prices accounts for the shift in popularity from carrot to sweet potato pie that you see in recipe books around that time.
I watched because I thought the carrot pie sounded silly. The the words "carrot cake" popped into my head and I realized it wasn't silly at all. I love pumpkin pie and this might give me an excuse to make something similar in the summer.
You both are so neat and fun. I am curious about a carrot maple whiskey custard Cream pie....uhmmmm. I will make this by adding bacon grease to the crust and throw in some walnuts...
Wow! 🤯Have to give this a try for Thanksgiving and let everyone guess what it is ....great idea for carrots... could probably even get your kids who hate veggies to eat this carrot pie 🥕🥕
Sweet carrot pies are very common in Switzerland, you find them everywhere. But they are not custard pies, the dough is made of grated raw carrots, grated nuts, flour, sugar, and some other ingredients such as Kirsch (cherry schnapps). The cake gets an icing and is usually decorated with little carrots made out of marzipan. Here's a recipe in english: minhcakes.ch/en/carrot-cake But I really like your version, too, have to try it!
Just looked at the recipe. That's a carrot cake, not a pie. We have carrot cake here as well and it's very popular, often topped with cream cheese icing. :)
Glen, I have a 1921 'Boston Cooking School Cook Book'. I'd really like to see you do a chowder from it, if you'd like, I can send you the recipe. Thanks! My wife and I watch a ton here in San Antonio, TX!
I like carrot poie just don't know anybody that makes them anymore, sweet potato pie is one of my favorites( the other is sugar cream pie), I don't get sweets as much as I did growing up now at 51 I'm diabetic and plump. Sometimes somebody will make a pie and let me have a piece just to keep me from making one and a mess then eating the whole pie not thinking about my sugar
I never realized you were Canadian until I saw the bagged milk in this episode. I guess the hat gives it away too, but I was paying attention to the food.
I am working on a cookbook with archive recipes from the Georgia Department of Agriculture's Farmer's and Consumer's Market Bulletin. We are including a recipe from 1977 for a carrot meringue pie. The recipe does not state whether the pie shell is to be baked or unbaked, but since we are chefs, we have modified the recipe to specify a pre-baked, or blind baked shell. With custard pies you should almost always bake first, especially with all butter pie crusts, as this will give the crust a chance to bake fully and become flaky, crisp and impermeable in the oven. I see that the bottom of your crust is uncooked and this is a way to remedy that. I am curious as to why none of these older recipes specify blind baked shells for custard pies. It seems a pretty standard practice, and something that an experienced cook might experiment with in the absence of specificity, find it superior, and the recipe would evolve to specify blind baked. Just found your channel and I am very happy I did!
I've tried this recipe twice now and both times the custard split. The first time I thought I may have overbaked it since it was in the oven for over an hour, but the second time I pulled it when it was still very jiggly in the middle and it still had split. The only difference I can tell is that my pie crust was refrigerated instead of frozen, would that make enough of a difference? Any other tips?
Make this today used an immersion blender to mash up the carrots , mine turned out much darker , maybe because I used dark brown sugar . No one could tell it was carrots instead of pumpkin .
So many of these Great Depression era recipes use ingredients in clever ways. I appreciate the series as it teaches us how to manage our pantries in this Great Pandemic of 2020. Appreciate the content Glenn!👍🥧🥕
I just cut up a pound of carrots this morning because they needed to be used. They are boiling on the stove right now. I was planning to make a carrot casserole. THEN I just saw your video. Unbelievable! I will make a carrot pie instead. Thank you for sharing the recipe.
This is why I love the old cookbook series. I just never thought of carrot pie. I’m totally trying this. 🥕 🥕🥕
I have no idea why I never thought to use carrots! Pumpkin/Sweet potato pie is one of my favorites. Definitely have to give this a try.
Same here!
Same here!
Same here!
Same here!
I think it needs nutmeg and something acidic like lemon juice? If I go savory, what would you do? Basil and onion? Maybe apple cider vinegar?
Love Julie's laugh! You are blessed to have each other.
One last comment from me today. I’ve been watching War time farm on you tube and how the world changed with the war effort and rations. Instead of sugar in recipes they mentioned that carrots were used as a sugar substitute. This is where we got these carrot recipes from. Very interesting program you might be interested in Glen. 😊I want to try it!!! Thanks again for great recipes!!!
I had carrot pie with cooked carrots blended smooth with evap milk a whole T of nutmeg which I did but later reduced a bit.. all were so good I made extra and ate it for breakfast without sharing I used 9 in shallow like you said . Can't remember baking instructions but I do remember how smooth and delicious it was like pumpkin but with fine velvety carrots. No one guessed it was carrots.. tasted like a high quality pumpkin pie. The blender made it so easy.. cooked unpeeled carrots, evap milk, eggs and spices. Dash salt..mmmmmmm thank you. I lost my Grange book. BTW it also had some really great angel pie recipes quite a variety and a good recipe for boiled raisin Cake which was a chocolate cake I served it at one of my weddings ..yes ...I've had many. 😻I just found your channel and I can't wait to make some of your other recipes of course I'm getting too old to cook now but I can certainly supervise
Thanks for watching Everyone! *Let us know in the comments if you’ve ever had carrot pie, or if you’d serve this at Thanksgiving.*
This sounds so good. Am going to get my family to make it soon.
Never had carrot pie. Carrot cake, yes. Vinegar pie, yes. Carrot pie... not yet, but I probably will.
I love this old cookbook series! So interesting! 😄👍
As a history student i love the old cook book show. Keep up the good work
Carrots are so cheap and always in the fridge, pretty cool. :)
Im allergic to pumpkin and miss pumpkin pie so much! I am soooo making this! Thanks Glen!
Been watching your channel for a good while, not just for the great recipes but you and your wife exude such positive energy, since I watch on my lunch break, it's such a mood booster! Thanks.
Glenn! Will we ever see a final, official, KFC recipe? Love watching you cook and appreciate the ammount of detail and experience you provide.
I've been watching this series of videos all morning. My love for history and cooking have a new addiction.
Hi from Australia ! Would love to try this!
I love all pies. Never had carrot though, and would love trying this one.
carrot cake and Morning Glory muffins are my favorite so I'd love this.
I just got some carrots and parsnips from my CSA, I may try this with a mix of'em.
UPDATE: Turned out pretty good. 50:50 mix of parsnip and carrot. Shredded both, microwaved the blend with a bit of water for several shorter bursts totaling about 20 minutes. Mixed with the rest of the ingredients in a blender, and poured into a graham cracker crust.
That looks interesting. We'll have to try it.
With zucchini season just around the corner, could you give us some recipes showcasing them?
My husband's grandmother made chocolate cake with zucchini. It was an oil based cake, almost like a cakey brownie.
Zucchini bread has always been popular with my family, especially with a little cream cheese spread on the slices
I made this pie for dinner today. I put the cooked carrots in my Vitamix to make a smooth puree. The only change I made to the recipe was to add 1 t. of vanilla extract to the filling, and I dotted a little butter on top of the pie before baking. It was delicious! BTW, I had never heard of carrot pie.
my grand mother had a 10 inch glass pie pan that she would use now and then
Making this right now to use up that remaining 1# bag of carrots that’s been hanging around in the fridge. I tried the prepared batter, tastes just like pumpkin pie 😋
I used to make a carrot apricot bread using dried apricots.
That would be delicious! Going to do that this week. Thanks for the idea.
My mother had that cookbook! WOW!
Another thing: I travel to Barbados quite a bit and years ago a local lady there made a pie for us from fresh coconuts. It was a custard pie and absolutely delicious. I’ve made it many times over the years since and it’s always well received. It’s pretty rich (the reason I wanted the larger diameter pie plates), sweetened with white sugar, and flavoured with dark (black) rum. I call it “rum runners coconut” pie. It’s baked in a standard butter crust shell.
I made this carrot pie for Thanksgiving this year! It tasted just like pumpkin pie. It was delicious-thanks!
yes!!!!!!!!!!!!!!!!!!!!!......I love it
I love pumpkin pie, I always have carrots later in the winter than pie pumpkins or squash so I'll definitely try this one.
Beautiful pie. I’ve made this for my daughter when she was younger and complained about how she wasn’t going to eat carrots. She loved and was shocked it so good.
Love you guys ... Keep on cooking 😋👍
This looks amazing. A way to elevate it could be to spread some nuts on top near the end of the baking process. Walnuts/pecans/almonds... That way you get a crunchy component to go with it.
I'm showing my sister this one later today. I've been craving her Carrot Cake but I think a Carrot pie would be nice.
Kinkajou1015: Unless you’ve got a walnut tree, you’re going to have to be “rich” to buy nuts for this tasty variation on the recipe!😅
Yum this is my families fave pie!!! Stay safe all!
Have been experimenting w/carrot pit for a while bc I hate pumpkin pie. So great to see this video.
Great! I’ll try with purple carrots🕺🏽
I might try oven roasted carrots.
That looks delicious as!
Love this pie recipe and this cool series! Will definitely be making this carrot pie, thank you!
My mother had a collection of little tiny pie tins. She would use them to bake the left over pie filling sometimes with extra pie crust (she made the pie dough as well) sometimes without. Those went to the small children as a treat. Like eating left over cake or cookie dough except cooked.
We made this yesterday, it is very good! We plan to serve this over Thanksgiving / Christmas this year without mentioning what it is, see how it goes over. Thanks for the recipe!
I have added this to my “Things to Try” recipe pile. Almost everything you make goes into that pile...
Good afternoon, Glen. You spoke about pie plate sizes. Growing up, my mother’s pie plates were larger around - 11 possibly 12 inches - but only an average depth. Her “deep dish” pie plates were pretty much the same as they are today. Mom was setting up housekeeping in the ‘30’s (I was a very late baby), so the larger diameter must have been available around that time. I have often looked for one but have never seen any in the usual places but was able to get a potter to make a couple for me.
Can't wait to make this next weekend! I buy junk cookies to have a few with my coffee every morning so maybe now I'll give carrot pie a try! It's definitely healthier
Have you ever tried or made carrot pudding? It was something a farming friend's mother used to make at Christmas.
Oooh that sounds delicious!
Omg please do the coconut cream pie right under the carrot pie recipe in the book!!! The carrot pie looks delish (-:
I just had flashbacks to the song "Carrot Stew." Had not thought of it in over 30 years.
I make a version of this regularly. It's really yummy! Especially during the holiday season. My version uses steamed carrots and I use Evaporated milk. And I make the whole thing in the food processor!
I wonder if there were more carrot pie recipes in the beginning since you can grow carrots just about anywhere.
I’ve made carrot pie but used a food processor after mashing the carrots. Also, a combination of light brown and white sugar flavoured with mace, ginger (a traditional pairing with carrots), grated orange rind, cinnamon and a pinch of cloves plus some orange extract (not a lot).
Interesting
This recipe sounds like a great one to make with kids learning to cook simple and what kid doesn't like carrots.
Thank you Glen! I was hankering for a carrot pie and you nudged in the right direction!!😎👍👍🙏🙏
Long time forgotten, I recall my grandmother baking carrot pie and she also baked applesauce pies. I loved carrot pie but not applesauce pie as much.
One Thanksgiving at my MIL's the pies got mixed-up. Nobody, including the chefs who made them, could taste the difference between pumpkin and sweet potato pies! So, yeah, I'd make the carrot version!
I love this!!! I can't wait to try this on my pumpkin-pie-hating boyfriend.
Please remind us closer to Thanksgiving! Looks fantastic!
I never have had carrot pie and never heard of it either. I will definitely give this a try.
Made it was good.
My grandmother would always use an 11 inch shallow pie dish when she made custard pies. I don't know when she got it but I know it's old because I still use it and I'm 68 and live in Maine.
Interesting!
Awesome! As an Australian who can’t get canned pumpkin in order to try pumpkin pie, I’ll try this instead!
Hey, it has vegetables in it for Julie!
Good morning! I’ve binged watched all of them! I luv the depression Sunday’s! This looks good! I made your 6 layer casserole and everyone chowed it down! Was tastier the next day! Thanks for sharing Glen!
My mom used to use both carrots and pumpkin together in pies.
I just made a couple of these. I had to leave out the ginger due to supply problems, but I added some nutmeg and allspice and that worked out OK. I found it to be like pumpkin pie but milder in flavor.
Thanks for the recipe. I saw it just as I had a bag of carrots I needed to use up. :)
What a great alternative to carrot cake. Would be great for a brunch dish! Or also with some cheesecake swirled in
So this might be a solution for people who don't have easy access to canned pumpkin (like me). I mean, who cannot get carrots...
yeah, like most of Europe I would guess. Even though we can order it, it's not a cheap solution. Carrots are cheap here.
I've always made my own pumpkin puree.
Or you can use pumpkin/carrots/sweet potato from the day before in any variation mixes there of.
I make this pie or a version of it and it's super easy and tastes roughly like a pumpkin/sweet potato pie
Canned pumpkin is really just a convenience. Carrots would be an awesome substitute. And if you can't get a traditional big orange pumpkin to cut up and cook, acorn squash/marrow or even butternut would probably work.
I am intrigued. I need to try this!
Sounds interesting! Definitely going to give this a try. Thx
Mix carrot and parsnip! I did and it was delicious!
From a quick search (Google "Sweet Potato Louisiana’s Most Popular Vegetable"), it looks like the modern variety of moist, orange sweet potato wasn't created and popularized till the 1930s. Of course, sweet potato pie existed before then, but maybe greater availability and/or cheaper prices accounts for the shift in popularity from carrot to sweet potato pie that you see in recipe books around that time.
It looks good. I would eat it. Whipped cream on top.
I watched because I thought the carrot pie sounded silly. The the words "carrot cake" popped into my head and I realized it wasn't silly at all. I love pumpkin pie and this might give me an excuse to make something similar in the summer.
You both are so neat and fun. I am curious about a carrot maple whiskey custard Cream pie....uhmmmm. I will make this by adding bacon grease to the crust and throw in some walnuts...
Just heard you on MN radio! Good to hear you!
Awesome - I haven't heard it yet. I mean I was there when they recorded it... but I didn't know it had aired.
I've never heard of a carrot pie before your video, lol, but it makes sense that it's like a pumpkin pie.
Wow! 🤯Have to give this a try for Thanksgiving and let everyone guess what it is ....great idea for carrots... could probably even get your kids who hate veggies to eat this carrot pie 🥕🥕
Sweet carrot pies are very common in Switzerland, you find them everywhere. But they are not custard pies, the dough is made of grated raw carrots, grated nuts, flour, sugar, and some other ingredients such as Kirsch (cherry schnapps). The cake gets an icing and is usually decorated with little carrots made out of marzipan. Here's a recipe in english: minhcakes.ch/en/carrot-cake But I really like your version, too, have to try it!
Just looked at the recipe. That's a carrot cake, not a pie. We have carrot cake here as well and it's very popular, often topped with cream cheese icing. :)
Very interested in trying be to make this one
Got a better idea of the temps and times for the baking? What about an adjustment for the ingredients in the shell you're using?
Just the other day I made a pumpkin pie and wondered if I can try the same technique with carrots.
Found some old cookbooks from 40-50s do you have a PO Box?
Looks very interesting! I have never had carrot pie. I wonder, did you peel the carrots?
I didn't - I almost never peel carrots.
Glen, I have a 1921 'Boston Cooking School Cook Book'. I'd really like to see you do a chowder from it, if you'd like, I can send you the recipe. Thanks! My wife and I watch a ton here in San Antonio, TX!
I like carrot poie just don't know anybody that makes them anymore, sweet potato pie is one of my favorites( the other is sugar cream pie), I don't get sweets as much as I did growing up now at 51 I'm diabetic and plump. Sometimes somebody will make a pie and let me have a piece just to keep me from making one and a mess then eating the whole pie not thinking about my sugar
My grandma used to eat carrot pie when she was a kid during the Great Depression.
I'd like to try a savory verson with garlic and onion, and maybe some potato.
Makes sense - like carrot cake
I never realized you were Canadian until I saw the bagged milk in this episode. I guess the hat gives it away too, but I was paying attention to the food.
How long did you end up cooking at 400° and what temp did you drop it down to to finish 325°? Total cooking time?
When I heard the recipe, I thought ick. After seeing your reactions to it, I'm thinking I may try to make this for the 4th of July!
I am working on a cookbook with archive recipes from the Georgia Department of Agriculture's Farmer's and Consumer's Market Bulletin. We are including a recipe from 1977 for a carrot meringue pie. The recipe does not state whether the pie shell is to be baked or unbaked, but since we are chefs, we have modified the recipe to specify a pre-baked, or blind baked shell. With custard pies you should almost always bake first, especially with all butter pie crusts, as this will give the crust a chance to bake fully and become flaky, crisp and impermeable in the oven. I see that the bottom of your crust is uncooked and this is a way to remedy that.
I am curious as to why none of these older recipes specify blind baked shells for custard pies. It seems a pretty standard practice, and something that an experienced cook might experiment with in the absence of specificity, find it superior, and the recipe would evolve to specify blind baked.
Just found your channel and I am very happy I did!
So how do you make mashed or cooked carrots for this pie?
I've tried this recipe twice now and both times the custard split. The first time I thought I may have overbaked it since it was in the oven for over an hour, but the second time I pulled it when it was still very jiggly in the middle and it still had split. The only difference I can tell is that my pie crust was refrigerated instead of frozen, would that make enough of a difference? Any other tips?
Might be a good way to get rid of canned carrots if you have them lurking in your pantry
WE LOVE YOU
1st time to see one of your videos. Could you tell me about the milk in a plastic bag in a tupperware pitcher? See you more and soon!
purple carrot pie for a colour change?
O: I never new there was such thing as carrot pie WOW
Make this today used an immersion blender to mash up the carrots , mine turned out much darker , maybe because I used dark brown sugar . No one could tell it was carrots instead of pumpkin .