|Sour cream pastry||1|
|Carrots||1 1⁄2 Pound|
|Butter||6 Tablespoon, melted|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Salt||1 Teaspoon (Or To Taste)|
|Ground mace||1⁄4 Teaspoon|
|Chopped parsley||1 Teaspoon (For Garnish)|
Prepare Pastry and chill.
Peel and grate carrots; blanch 2 minutes in boiling water, then drain well.
Roll out pastry and line two 9-inch piepans or one 12-inch pan.
Prick with fork.
Cover inside of shell with foil and weight down with uncooked rice or beans.
Bake in preheated hot oven (425°F.) 12 to 15 minutes.
Remove rice and foil and bake a few minutes longer, or until center is firm.
Toss carrots in butter and sugar and arrange in pie shell.
Beat eggs and cream together lightly; add salt and mace, and pour over carrots.
Sprinkle top with parsley.
Bake in preheated hot oven (375°F.) 20 to 25 minutes for 9-inch pies and 35 to 40 minutes for 12-inch pie, or until custard is set.
Makes 8 to 10 servings.