Ingredients
-
-
3 cups Simply Potatoes® Shredded Hash Browns
-
1 1/4 teaspoons baking powder
-
1/2 teaspoon salt
-
3 ounces goat cheese
-
2 cups all-purpose flour
-
-
8 carrots, peeled and sliced (about one pound)
-
1 cup Simply Potatoes® Shredded Hash Browns
-
1/2 cup brown sugar
-
1/4 teaspoon cumin
-
1/4 teaspoon salt
-
1 large egg
-
1/2 cup heavy whipping cream
-
1/4 teaspoon orange zest
-
1/4 teaspoon cinnamon
Instructions
- Thaw four cups of Simply Potatoes Shredded Hash Browns. Preheat oven to 300 degrees. Combine all crust ingredients except the flour in a food processor until smooth. Add flour slowly while stirring potato mixture. Press crust firmly into a 9 inch pie plate. Bake at 300 for 30 minutes or until middle is firm to the touch.
- While crust is baking boil carrots until soft. Then combine all ingredients except the currents in a food processor until smooth. Gently add currants.
- Let the pie crust cool for five minutes then fill with carrot filling.
- Bake at 400 for 10 minutes then 325 for 40 minutes.
- Let pie cool completely before serving. Add whipped cream.