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Ruby Red Fruit and Nut Pie

  • 2 Beets- medium
  • 1/2 c. Corn Syrup- dark
  • 3 Eggs
  • 1 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/8 tsp. Cloves- ground
  • 1/4 tsp. Vinegar
  • 1/2 tsp. Salt
  • 1 tsp. Vanilla
  • 2 Tbs. Butter or Margarine- softened
  • 3/4 c. Light Brown Sugar
  • 1 Tbs. Flour
  • 1 c. Raisins
  • 1/2 C. Walnuts
  • 1 Pie Shell- 9 inch, unbaked

Serves 8 to 10

Preheat the oven to 400 degrees and set the oven rack at the lowest position. Cut the leaves off the beets and discard. Cook the beets in boiling water until tender. Pour off the water and let beets stand until cool enough to handle. Slip the skins off the beets, trim the roots and remove a slice from the top. Slice or coarsely chop the beets to equal to 1 cup. Finely chop the beets in a food processor (do not puree). Remove the beets and add all the ingredients except the raisins and nuts to the processor work bowl. Blend completely, then add the raisings, nuts , and beets. Pulse 2 or 3 times, only until the raisins and nuts are incorporated into the mixture. Pour into chilled pie shell and bake on bottom rack at 400 degrees for 10 minutes. Lower the oven temperature to 375 degrees and bake 20-25 minutes longer until firm when gently shaken.

Submitted by Frances Dietz, York

First Place 2007 – Beets/Carrots/Turnips

2007 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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