Carrot Pie in a Pecan Crust

• servings: Make one 9-inch pie

Ingredients

FOR THE PECAN DOUGH

½ cup pecans

1⅔ cups (7.25 ounces by weight) unbleached all-purpose flour, plus more for dusting

¼ cup plus 1 tablespoon sugar

1 teaspoon kosher salt

4 ounces very cold unsalted butter, cut into 8 pieces

2 tablespoons very cold water

FOR THE FILLING

2 pounds carrots (about 6 large), trimmed, peeled, and cut into 1-inch chunks

Kosher salt

½ cup sugar

1½ cups heavy cream or crème fraîche

2 tablespoons unsalted butter

2 eggs

1 egg yolk

Directions

MAKE THE DOUGH

Cut two large sheets of parchment paper for the dough to be rolled out on.

Put the pecans in a food processor and pulse until they are very fine and uniform, though not to the point of pecan butter.

Add the flour, sugar, and salt and pulse a few times to blend.

Add the butter and pulse again until the largest piece is the size of a small pea.

With the processor running, drizzle in the water and process until the mixture climbs up the sides of the processor.

Remove the top and squeeze a big pinch of the dough to see whether it's still dry and crumbly or holds together and feels moist. If it is dry, pulse in a few more drops of water.

When the dough is the right consistency, dump it on a lightly floured work surface and using your hands gather it into a ball. Push the dough away from you with the heel of your hand.

Then, with a dough scraper or thin spatula, scrape it back into a ball. Repeat for a few strokes until the dough starts to come together. Don't overwork it; it's okay if it's still slightly crumbly.

Roughly shape it into a flat disk. Wrap in plastic and chill for about 30 minutes; if you chill it longer, leave at room temperature for a few minutes before rolling, to avoid cracking. Store in the fridge for up to 2 days; freeze for up to 3 months.

MAKE THE FILLING

Put the carrots in a large saucepan, cover with water, add 2 teaspoons salt, and bring to boil.

Adjust the heat to a gentle boil and cook until the carrots are thoroughly tender, 20 to 35 minutes, depending on the age and shape of your carrots.

Drain well and transfer to a blender.

Put the sugar and ¼ cup water into the saucepan, stir to moisten the sugar, and cook over medium-high heat, without stirring but with a few swirls of the pan, until the sugar syrup has turned a dark amber and smells very caramel-y, 5 to 6 minutes. Be careful because this caramel is very hot.

Carefully add ¼ cup cream (things may get quite spattery) and whisk until the caramel is smooth.

Add the butter and a pinch more salt.

Pour the caramel sauce into the blender with the carrots.

To the blender, add the remaining 1¼ cups cream, the whole eggs (which you've cracked one at a time into a separate bowl, just in case any shell gets in them), and egg yolk.

Blend on high until the filling is really smooth. Set aside until your pie shell is ready.

Using the two sheets of parchment paper, place the sandwich the dough roll out the pecan dough to a 14-inch round.

Roll it gently around your rolling pin, move it over a 9-inch pie plate, and gently unroll it into position, allowing it to drape into the corners without stretching.

Tuck the excess pastry under itself to make a neat thicker edge.

Using two fingers of one hand and one finger of the other hand, work your way around the edge to flute it.

Chill the pie shell for 30 minutes in the freezer or 1 hour in the refrigerator.

BAKE THE PIE CRUST

Preheat the oven to 400°F.

Line the top of pie shell with foil or parchment paper and fill with dried rice or beans (to weigh it down). If you're using foil, fold it toward the center so it doesn't get stuck in the pastry. Bake until the edges are puffed and very light brown, about 10 minutes.

Reduce the oven temperature to 325°F.

Carefully remove the foil and weights and bake for another 20 minutes to dry out the center of the crust. Make sure the crust edges aren't getting too brown. If so, reduce the oven temperature to 300°F.

POUR IN THE FILLING

Pour the filing into the partially baked crust and bake at 325°F until the filling is just set. It will still be very soft, but the top will have puffed a bit and when you shake the pie, you won't see actual rolling liquid in the center, just a bit of a jiggle. This should take about 1 hour.

Let the pie cool completely before cutting. It is very good for breakfast.

Notes

From: ‘Six Seasons’ by Joshua McFadden

Reviewer: Cookbook Club