Autumn Harvest Carrot Pie

Baking, Behind the Scenes, Cook, Williams-Sonoma Behind the Scenes

Autumn Harvest Carrot Pie

Submitted by: Kahla B.


2 ½ tsp. cinnamon

½ tsp. ground ginger

½ tsp. ground cloves

½ tsp. salt

2 Tbs. vanilla bourbon extract

1/4 cup fresh carrot juice

½ cup raisins

3 cups freshly grated carrots

2 cups roasted pecans, chopped

1 cup sugar

¾ cup light corn syrup

5 Tbs. unsalted butter

3 eggs


For the crust:

2 ½ cups flour

1 Tbs. sugar

½ tsp. salt

1 tsp. cinnamon

2 sticks butter

4 Tbs. ice water


In a small saucepan bring carrot juice and vanilla bourbon extract to a boil. Remove from heat and add raisins; allow soaking 30 minutes.


To make the crust, cube butter and combine the flour, sugar, cinnamon and salt. Pulse in a food processor to obtain a crumbly texture. Add tablespoons of ice water, one at a time, until desired dough consistency is formed. Make dough into a round and refrigerate at least 30 minutes before rolling and forming pie crust.


In a saucepan over medium heat, combine light corn syrup, cinnamon, ginger, cloves, salt, sugar, butter and half the grated carrots. Allow to boil for just over one minute and remove from heat. Transfer to a bowl and allow cooling. In the meantime, work the remaining carrots with the food processor until finely processed. Check the raisins for plumpness and drain liquid. Stir in processed carrots, raisins and roasted pecans. Once combined, add one egg at a time, whisking well after each addition.


Remove prepared pie shell from refrigerator and pour carrot batter into the crust. Bake in preheated oven at 350 degrees for 55 to 60 minutes. Remove from oven and allow pie to cool to room temperature before serving.

One comment about “Autumn Harvest Carrot Pie

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