RUBY RED FRUIT AND NUT PIE

Ingredients

2 medium beets

1⁄2 cup dark corn syrup

3 eggs

1 teaspoon cinnamon

1⁄4 teaspoon nutmeg

1⁄8 teaspoon ground cloves

1⁄4 teaspoon vinegar

1⁄2 teaspoon salt

1 teaspoon vanilla

2 tablespoons butter or margarine, softened

3⁄4 cup light brown sugar

1 tablespoon flour

1 cup raisins

1⁄2 cup walnuts

1 (9-inch) pie shell, unbaked

Instructions 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 and then add the raisins, 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 to 25 minutes longer until firm when gently shaken. Serves 8 to 10.

RECIPE COURTESY OF FRANCES DIETZ AND WWW.PAVEGGIES.ORG

EMILY RYAN — FOR DIGITAL FIRST MEDIA Beets add color and flavor to this Ruby Red Fruit and Nut Pie.