Mystery Pie - - FabulousFoods.com

Printer Friendly

RSS Feed

Bookmark

Home

Mystery Pie

Rate it!
Votes (0) | Comments (0)

By Elisabeth Schafer

Posted July 23rd, 2007

This article is reprinted with permission from Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie, by Elisabeth Schafer, (1998, Wiley)

Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie

Servings:	8
Author Notes:	This is a handy tome to add to your library, especially if you're a gardener who has an overabundance of of crops. It also provides a sneaky way of getting kids (of all ages) to eat more veggies.Â This recipe, for instance, a distant cousin of that Southern classic, Shoofly Pie, uses beets.
Ingredients:	3/4 cup all-purpose flour 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon 2 tablespoons vegetable shortening 1/3 cup light molasses 1 1/2 teaspoons baking soda 1 egg, beaten 3/4 cup evaporated skim milk 1/2 teaspoon almond extract 2 cups purÃ©ed beets 1 (9-inch) deep-dish pastry shell, homemade (follow this link for recipe), frozen or refrigerated
Instructions:	Preheat oven to 400Â°F. Combine flour, sugar, salt, and cinnamon, cut in shortening, and mix until it resembles coarse crumbs. In another bowl, combine molasses and baking soda. Stir in the egg, evaporated skim milk, flavoring and pureÃ©. Pour half the liquid mixture into pie shell; add 1/4 of the crumbs and stir. Pour in the remaining liquid mixture and top with remainder of the crumbs. This time, do not stir. Bake 12 minutes until crust starts to brown. Reduce oven temperature to 325Â°F and Bake for 45 minutes, until pie is firm. Per Serving: 204 Cal 4 gm Fat (1 gm Sat Fat) 38 gm Carb 31 mg Chol 136 mg Sodium 5 gm Protein 1 gm Dietary Fiber 114 mg Calcium Diabetic Exchanges: 1 Starch/Bread 1 Vegetable 1 Fat