Cinnamon-Carrot Pie

By Hklbrries

Judith Ogden Larsen's pie shop had a beginning as humble as gooseberry pie. She spread a quilt on the tailgate of her pickup truck and sold made-from-scratch pies to travelers along Interstate 80 in central Nebraska. Between customers, she played her fiddle.

"A hunter bought a blackberry pie from me and later called from Washington, DC, and asked if I could send him a pie," recalls Larsen, 47. Then another happy pie customer called, then another. That sellout day in November 2002 gave Larsen the nudge she needed to open The Village PieMaker.

"I felt in my heart that this would work," Larsen says. While she lacked business know-how, she did know how to roll out a perfect piecrust and pack it with nearly 2 1/2 pounds of fresh raspberries or cherries or apple slices; "no canned stuff" is the company's motto. She had learned to crimp and primp a piecrust - lightly brushing milk and sprinkling sugar on top - at age 10 under the guidance of her grandmother Gladys Karre.

At first, Larsen transformed a bedroom of her home into a commercial kitchen. Freezers and mountains of flour and sugar quickly took over. Likewise, pie orders from grocery stores and coffee shops outgrew her 70-pie capacity Ford Escort. Larsen moved The Village PieMaker into a quaint 1920's brick creamery building in Eustis, NE (pop. 464), where 15 employees today turn out as many as 1,000 pies a day - every single one made by hand and plump with fresh or frozen fruit or custards. She delivers the frozen "take and bakes" by van to 175 commercial outlets across Nebraska and parts of Colorado and Kansas.

Although Larsen's day begins at 4 a.m. and rarely leaves time for playing the fiddle, she's living the pie-in-the-sky life she imagined.

"I am so honored when older women write and tell me that this is a dying art," Larsen says. "Imagine, being thanked for baking a pie."

Regarding the Cinnamon-Carrot Pie, she says: "This pretty orange pie is better than pumpkin ever thought about being," Larsen says.

Ingredients

• 2 cups cooked, mashed carrots
• 1 (12-ounce) can evaporated whole milk
• 1 cup sugar
• 2 eggs, beaten
• 1/2 tsp salt
• 1/4 tsp ginger
• 2 tsp cinnamon
• 1 (10-inch) unbaked crust

Preparation

Step 1

Preheat oven to 400 F.

Combine carrots, milk, sugar, eggs, salt, ginger and cinnamon; beat for 2 minutes. Pour into unbaked pie crust.

Bake 15 minutes; lower heat to 350 F and bake 45 minutes longer or until filling is set.

Nutrition Information:
Per serving
340 calories
16 g fat
7 g protein
42 g carbohydrates
2 g fiber
410 mg sodium