Pie Crust

• In mixing bowl (you can use a stand mixer with paddle attachment) place dry ingredients and mix together.
• Slowly add the chilled shortening and mix until mixture resembles coarse crumbs.
• Slowly add in chilled ice water until dough forms (you may not need all the water so add slowly).
• Pat dough in five inch disk, wrap in plastic, and chill (dough rolls better if chilled). Dough may be refrigerated overnight.
• Once dough is chilled, place on a floured surface and roll out to about 1/16 of an inch. Do not overwork dough.
• Line a 9-inch pie tin with the pie crust.
• Trim the edges.

Pie Filling

• Preheat over to 350ºF.
• Combine walnuts, almonds and pecans, place on a parchment lined sheet pan and toast until golden brown, 8-10 minutes.
• Keep oven on to bake pie when ready.
• Over medium heat, melt butter in a skillet.
• Add toasted nuts, raisins, diced apple and shredded carrots.
• Stir frequently until apples and carrots are tender.
• Remove skillet from heat and cool filling.
• Combine dark corn syrup, whole eggs and vanilla extract in a small bowl.
• Separately combine granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, and ground cloves in a medium bowl.
• Add the liquid ingredients to the dry mixture and combine until well blended.
• Spread the nut and raisin mixture on the bottom of the pie crust and pour the batter over the nut and raisin mixture.
• Place prepared pie in oven and bake at 350ºF until filling is set, about 40-45 minutes.
• Insert a tooth pick to determine if filling is done.
• Set pie aside to cool completely.

Cream Cheese Whip Topping

• Combine softened cream cheese with powdered sugar and vanilla; blend until smooth.
• Whip chilled heavy cream to medium peak.
• Add cream cheese mixture to the whipped cream and continue whipping until all ingredients are well blended.
• Using a piping bag fitted with a star tip, pipe whip cream cheese around the edges of the cooled pie, leaving the inner circle plain to show the beauty of the ingredients.
• Serve extra cream filling in a small bowl on the side.
• As a finishing, sprinkle cream cheese filling with a little cinnamon.

Note: Recipe makes enough dough for two pie crusts or 1 pie with a top and bottom crust.