Beet and Carrot Pie

I’ve recently discovered something about myself and it’s this: I like to crimp pie crusts. It’s as simple as that. However, I don’t often have a reason to make pies!  Well, I decided I didn’t need a reason this week and came up with a twist on the beet pie from Sister Pie in Detroit. I’m pleased with how it turned out and I hope you’ll try it, even if it’s not an everyday sort of pie. The ras el hanout may not be a spice you have on hand, but it gives the pie a nice kick and is worth seeking out. I got the most beautiful beet microgreens from the Farmstand this week so they went on as garnish along with some fresh chèvre. Now go ahead and get crimping’!

3 eggs

1 cup sour cream

1 medium beet, peeled and cooked until very soft

1 medium carrot, peeled and cooked until very soft

1 Tbsp ras el hanout or cinnamon

1/2 cup brown sugar, divided

6 Tbsp melted butter, divided

2 tsp flour, divided

2 pinches salt, divided

1 par-baked 8” pie crust (I use the Four and Twenty Blackbirds recipe)

egg wash

Micro greens and chèvre, for serving (optional)

In a medium bowl, whisk together the eggs and sour cream. In a food processor, add the cooked beet, ras el hanout, 1/4 cup brown sugar, 3 Tbsp butter, 1 tsp flour and a pinch of salt and process until smooth. Add half of the egg/sour cream mixture and process until combined. Repeat this process with the carrot and the other half of the ingredients (omitting the ras el hanout). Pour the beet mixture into the pie crust, followed by the carrot mixture. Here’s where you can create a design or just swirl them together. Brush the edges of the crust with the egg wash and bake at 375 degrees until filling is no longer jiggly and the crust is golden, about 40 minutes. Allow to cool a bit and firm up before slicing. Garnish with chèvre and microgreens if desired.
Questions? Email me at fritchinthekitchen@gmail.com