Savory Carrot Pie

1 pie crust, preferably whole wheat
6-7 medium carrots, peeled and sliced
2 bay leaves
2 t. grated fresh ginger
1 c. fresh orange juice
2 c. water (or to cover)
1/2 t. ground cinnamon
Pinch of ground nutmeg
Pinch of dry marjoram, crumbled
1 large egg, lightly beaten
1 c. part-skim ricotta cheese
1/2 c. grated imported Parmesan cheese

In a large saucepan, combine the carrots, bay leaves, ginger, orange juice, and water to cover. Bring to a boil over medium-high heat, cover, turn the heat down to medium, and simmer until the carrots are mushy, about 20 minutes.

Pick out the bay leaves. Using a slotted spoon, transfer the carrots to the work bowl of a food processor. Puree in pulses so it doesn't become watery. Add the cinnamon, nutmeg, and marjoram and process briefly to blend. Transfer to a large mixing bowl and stir in the egg, ricotta cheese, and Parmesan cheese until thoroughly combined. (Filling will keep 2 days in the refrigerator.)

Roll dough if needed to a 10" circle. Pile the filling in the center and spread it out, leaving a 2" margin all around. Bring the dough up around the sides, leaving a 6" diameter window in the center. Crimp the dough around the sides to hold it in place. Transfer to a baking sheet and bake at 400 degrees until the crust is deep golden and the filling is set, about 40 minutes. If the crust browns before the filling is set, cover with foil, lower heat to 300 degrees, and make about 10 minutes more.

(Whole pie can be kept refrigerated, tightly wrapped, for 3 days or frozen for up to 3 months. To defrost and reheat, wrap in foil and place in a 325 degree oven for 25-35 minutes until warmed through.)

Serves 4.

Adapted from Almost Vegetarian, p. 163.