Make Pastry:
In a bowl combine the flour, sugar, and salt. Cut in the butter with a pastry blender until the mixture has the consistency of coarse meal.

Add the egg, vanilla, lemon juice, and water, and stir and toss with a fork until the mixture just holds together. Remove the dough from the bowl and gather it into a ball. (The dough can also be made in a food processor, pulsing to cut in the butter and processing to bring the dough together.) Divide the dough into two portions, one slightly larger than the other, and flatten each half into a disk.

Cover with plastic wrap and refrigerate for 1 hour. 

Make Filling:
Combine the carrots and sugar (and a tbsp. or two of water if needed) in a heavy enameled cast iron pan over medium heat. Cook down, stirring occasionally, until you have a thick conserve, 18 or 20 minutes, adding a tbsp. or two of water if the mixture begins to scorch.

Stir in the candied ginger and remove from the heat. Let cool. (This filling can be made a day or two ahead of time.)

Assembly:
Preheat an oven to 375°F.

On a lightly floured board, roll out the larger pastry disk into a round 11" in diameter and 1/8" thick.

Carefully transfer the round to a 9" pie pan, pressing it gently into the pan. Spoon in the carrot filling.

Roll out the second disk in the same way and position it over the filling. (Or, if desired, create a lattice.)

Trim the edges evenly, dampen with water, turn under to form a slight rim, and press to seal. Press the edges with the tines of a fork to create an attractive rim. Brush the top with the egg wash if desired. Bake until golden brown, 20 to 15 minutes. Transfer to a rack to cool completely before serving.

Poster's Notes: My mother tried for years to get me to eat my carrots. But she never tried this!

Posted by: Posted by Gypsy/Phyllis Wilson