8 Servings
1 Hour, 10 Minutes
Allergens
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Cook carrots in water, just to cover, until tender. Drain well.
Set aside two cups carrot slices. Bring remaining carrots, sugar, margarine, salt and pepper to a boil. Blend to puree. Pour into a nine-inch pie shell.
Arrange reserved carrot slices over puree.
Combine corn syrup or honey with margarine. Brush over the carrots.
Bake for 30 minutes at 350 dehrees Fahrenheit. Cool before cutting.
Styling and Photography by Tamara Friedman Photography
