This was inspired by a piece of carrot cake Jason had. When he declared it was the best carrot cake he had ever had, I decided, “Well he hasn’t had my version.” Of course that meant my version would be in the form of a pie
This one was a huge hit! Friends said it tasted like pumpkin pie… but so different. I loved the chunks of apples and carrot. Every bite was bursting with flavor.
This is a great summer pie but could also be a hit for a special occasion such as someone’s birthday.
Crust:
Part One
Pre-Made Frozen Puff Pastry Crust
Place one round at the bottom of a 9” deep dish glass pie pan
Part Two
1 ¼ c almond flour
¼ c organic cane sugar
¼ tsp salt
¼ c unsalted butter, cut into small pieces
Mix first three ingredients together, add butter and mix together with hands until butter is in very small pieces. Place flat in the bottom of a 9 in glass deep dish pie pan on top of the puff pastry crust.
Set aside.
Filling:
¾ c packed dark brown sugar
¼ c granulated sugar
½ c melted coconut oil
2 large eggs
½ tsp pure vanilla extract
1 ¼ c all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ tsp ground Saigon cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
2 ½ cups finely chopped carrots
1 c finely chopped granny smith apples
Topping:
8 tbsp black mission fig jam
4 tbsp finely sliced almonds
Preheat the oven to 350 deg F.
Combine all filling ingredients except for carrots and apple and mix with fork until evenly mixed. Gently fold in carrots and apple. Be sure to remove any large chunks.
Place evenly on top of the almond flour crust.
Evenly sprinkle sliced almonds on top of carrot and apple mixture. Fold over edges of puff pastry so that all crust is inside the edges of the glass pan.
Spoon fig jam around the edges of the crust to ensure each piece (with 8 pieces) will get an even serving.
Bake at 350 degrees for 40-50 min until the edges of the filling are set and the crust is golden brown.
Remove. Serve warm or cool.
Serves 8.
