Linda’s Yummy Mummy Pie

 

Linda’s Yummy Mummy Pie 

I was once asked about the most unusual thing I had ever dehydrated. Promptly I replied that it had to be my Yummy Mummy Pie!   

Pie? Are you kidding? You mean you dehydrated a whole pie?

Well, not exactly. I did dehydrate all the ingredients and bag enough for one pie in each bag. Then simply add water and Voila! A pie ready to bake! 

Basically, you can take any type of puree and modify the ingredients for whatever kind of instant pie you want to make. 

Puree whatever you like!

I had been given a huge pile of carrots and decided to make a puree and season them like pumpkin pie. 

• You can use pumpkins, carrots, or any type of winter squash you prefer.

Seasoned Puree Ready To Dry

The recipe called for one pound of pumpkin puree. I put one-pound portions of the mixture on each fruit leather tray so there would be no confusion as to how much equaled one pie. 

It is seasoned with:  

• 2/3 cups sugar
• 1 tsp ground cinnamon
• ½ tsp  ground ginger
• ½ tsp ground nutmeg

Carrot Bark

Here is a picture of carrot bark. When you dehydrate really thick stuff, it gets kinda crinkly and dries in crumbly pieces, not like fruit leathers, but more brittle... it's called a bark. This is one pound of carrot puree.  

I chose that quantity for each tray because I was thinking in terms of pumpkin recipes, most of which call for a pound can of pumpkin... what you do with pumpkin you can do with carrots or any winter squash.

But that bark was pretty dry and hard. I decided to powder it, thinking it would rehydrate better, so I tossed a batch into my food processor. What a joke! That stuff was so tough you could pave a road with it!  

So I put it in my little Magic Bullet high speed processor. In a matter of minutes, I had my powder. 

 

Eggs and Milk 

I had a problem with the wet ingredients. The pie recipe calls for 3 eggs and milk. I decided to use powdered eggs and milk. Based on the labels on the milk and eggs, I used the following ratio;

• 1 cup water
• 1/3 cup + 3 tbsp milk powder
• 3 tbsp. egg powder

I mixed the milk and egg powder with the powdered seasoned carrot mixture. 

Linda’s Note: Depending on the brand or variety of powdered eggs you use, you may need to adjust. Some call for one tablespoon per egg, some call for two tablespoons per egg.

Ready to Go 

The first time I made this, I kept my carrot mixture separate from the egg/milk powder. I added water to the egg/milk powder, then added it to the carrot powder.

Linda’s Note: Now I put all the dried ingredients for one pie into a bag and label it.  I simply add water and stir to rehydrate.

 

Making the Pie 

Very quickly all the moisture was absorbed and it thickened like instant pudding.

• You can see little lumps of dry ingredients in the spoon.
• I let that soak for about 20 minutes to make sure everything had completely rehydrated, then poured it into my pie crust.

It turned out really well and tasty! 

 

These days I add the ingredients for a single crust pie, then seal the two bags together. The larger bag contains the pie mixture. A smaller bag contains the piecrust mixture. It is inside the pie mixture along with a printed card showing ingredients, cooking times, and how much water and shortening to add. See my post on Apple Raisin Pie for instructions on the bagging the piecrust. 

Linda’s Yummy Mummy Pie Recipe

Ingredients:

• Dehydrated pureed seasoned carrots (pumpkin, squash, etc.) equal to 1 pound
• 2/3 cups sugar
• 1 tsp ground cinnamon
• ½ tsp  ground ginger
• ½ tsp ground nutmeg
• Powdered egg
• Powdered milk

Add Fresh:

• 1 cup water for pie

Directions:

• Add water to powdered ingredients
• Stir and wait 20 minutes for ingredients to dissolve
• Pour into unbaked 9 inch pie crust
• Bake 375º for about 25 minutes or until a knife inserted in the middle comes out clean