ARCHIVES: Beet Pie





6. Beet Pie!
Red for Valentine’s Day

Makes a 10” Pie, Preheat oven to 350.
1 Unbaked 10” pie shell, chilled.

2 lbs. Fresh beet
1/2 t. nutmeg
1 1/4 c. heavy cream
1 1/4 c. milk
1/2 vanilla bean
1/2 c. sugar
3 whole eggs plus 3 egg yolks, lightly beaten

1. Cut tops off beets leaving 1 inch of stems. Boil ‘til tender. Remove from heat and cool. Slip skins off and coarsely grate them by hand, stir in nutmeg and set aside.

2. Combine cream, milk and vanilla bean in heavy pan, simmer for 5 minutes, remove vanilla bean.

3. Using a mixer, beat the sugar with eggs and egg yolks until light and fluffy. Gradually add the hot cream-milk mixture, beating constantly. Strain mixture into large bowl and stir in beets, mixing well. Pour into shell. Bake 55-60 minutes. Until filling is set. Eat warm or room temp. XXOO Love you sweethearts. Be mine. Love, Sue Anne.