This veggie-based pie might seem like a tough sell with the kids, so getting them in on the baking action is a great way to make sure they give it a taste test. We’re sure they’ll be converted.

Prep Time: 10 minutes, cook time: 30-35 minutes, servings: 1 9-inch pie

Ingredients

1 (9-inch) unbaked store-bought or premade single piecrust

1 1/4 cups peeled and grated carrots

3/4 cup sugar

1 1/2 cups evaporated milk

3 large eggs, beaten well

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 teaspoon lemon extract

Directions

1. Preheat oven to 425F. Help kids press piecrust firmly into a 9-inch pie plate; crimp edges and set aside.

2. Let kids combine carrots, sugar and milk in a large bowl. Have them add eggs and mix thoroughly, then add nutmeg, cinnamon, salt and lemon extract and blend well. Help them carefully pour filling into crust. Bake until a knife inserted in the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack before serving.

Excerpted from Sweety Pies: An Uncommon Collection of Womanish Observations with Pie, by Patty Pinner, published by Taunton Press, copyright © 2007.