Auntie Lyn, Cinnamon Carrot Pie & Giveaway Winners

A new week in this pie party has begun. Remember that on Wednesday you can post your favorite recipe or food that you enjoy. It doesn't have to be pie based or even a dessert. Your options are as limitless as their our food choices.

My Auntie Lyn loves food. When I attended BYU for a time, I would go to her home and raid her refrigerator. Mostly for frosting. She always seemed to have a big bin of it in the back the frig. Always homemade.

Uncle Eric & Auntie Lyn with the Hoggan Farewell Salute

 We had a family home evening the evening before we married. Auntie Lyn made us a cake for the event. When Auntie Lyn's girls got married, I would stay up with her as she made the cakes for her girls' weddings. I enjoyed the conversation and the time that was given to me from her on those occasions. In addition to the cake, she gave me a bin of frosting for myself.

Uncle Eric & Auntie Lyn with our cake

I've grown out of my frosting loving phase of life. But I know still that I can go to my Auntie Lyn anytime for food advise or a listening ear. Auntie Lyn is a wonderful Auntie and a great friend.

This pie looks deceiving because of it's title. The proof is in the filling. I added a gingersnap crust instead of a regular pastry shell. It is really yummy! My Sweetheart said as he ate it, "This is really good. It's like the pumpkin pie but with carrots. I think you made this before." Yes. I made it before for the pie party so many other options, he didn't try it.

Cinnamon-Carrot Pie
Source: Judith Ogden Larsen (American Pro file)


 Ingredients:
2 cups cooked, mashed carrots
1 (12 oz) 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 pie crust
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 minute; lower heat to 350 F and bake 45 minutes longer or until fi lling is set. Serves 8.
 
Notes: I covered the pie with a piece of alumnim foil after the 15 minutes at 400 degrees so that the crust wouldn't burn. I uncovered the pie for the last 5 minutes to let the pie set up.

Gingersnap Pie Crust
Source: Michelle Locey

Ingredients:
1 cup Flour
1/3 cup Brown Sugar
3/4 tsp baking powder
3/4 tsp ground dry ginger
1/2 ground cinnamon
1/4 tsp salt
1/4 tsp ground cloves
1/8 tsp nutmeg
6 TBSP cold butter
1 TBSP Molasses
1 TBSP ice cold water

Mix dry ingredients. Cut butter into 1/2 inch pieces and cut into the dry ingredients until it resembles dry ingredients.

Mix water and molasses and add a sprinkle at a time to mixture. Roll out and place in pie plate. Chill for an hour. Add fillling and bake according to the pie recipe.

*****Giveaway Winners*****

 Winner: Katie K.

Joy at Our Family of Four

I'll post tomorrow what the giveaway items are for this coming week!

Here is a reminder of how to enter the giveaway. Do one OR all of the following:

1. Follow my blog and make a comment saying you have..

It's easy, just click on the button on the right side of my blog. (If you already follow me, leave that in a comment to receive a bonus entry!)

2. Invite a friend to check out this blog.

3. Blog about my "30 Days of Pie" activities (two entries).

4. Post a comment.

Please remember to leave me a comment on this post telling me which of these activities you have done so I can keep track of your entries.

The weekly-themed link-up parties are going to be awesome, because you will make them so!

The schedule of themes is as follows:

Week 2: Favorite Food or Recipe

Week 3: A post centered around this quote "Our realization of what is most important in life goes hand in hand with gratitude for our blessings." (Monson, Ensign, November 2008.)

Week 4: Photos inspired by your Traditions

Enter the link-up parties by blogging about the themes and linking up each Wednesday.