Beet pie (Tarte au betterave)

• Pastry for an eight- or nine-inch pie shell (see recipe)
• 1 pound beets, cooked until tender
• 1/2 cup golden or dark raisins
• 3 eggs, lightly beaten
• 1 cup golden or light corn syrup
• 1/2 cup broken walnut meats
• 2 tablespoons melted butter
• Sweetened whipped cream for garnish, optional

1. Prepare the pastry and refrigerate.
2. As the beets cook, put the raisins in a mixing bowl and add warm water to cover.
3. Let stand until ready to use.
4. When the beets are tender, drain and peel them.
5. Slice them into the container of a food processor or an electric blender and blend until fine.
6. There should be about two cups.
7. Put the beets into a mixing bowl.
8. Preheat oven to 350 degrees.
9. Drain the raisins and add them to the beet mixture.
10. Add the eggs, corn syrup, walnuts and butter.
11. Stir to blend.
12. Roll out the pastry and use it to line an eight- or nine-inch pie tin or plate.
13. Pour in the beet filling.
14. Place in the oven and bake one hour.
15. Serve sliced in wedges with a dollop of sweetened whipped cream on each serving, if desired.

pastry, beets, golden, eggs, golden, broken walnut meats, butter, whipped cream

Taken from cooking.nytimes.com/recipes/2956 (may not work)