Carrot-Cheese Pie

Torta de Zanahoria (Carrot Pie)
Wash and scrape the carrots, and remove them from the water and cook them in good meat broth, and being cooked remove them and chop them small with the knife, adding to them mint and marjoram, and for each two pounds of chopped carrots [use] a pound of Tronchon cheese and a pound and a half of buttery Pinto cheese, and six ounces of fresh cheese, and one ounce of ground pepper, one ounce of cinnamon, two ounces of candied orange peel cut small, one pound of sugar, eight eggs, three ounces of cow's butter, and from this composition make a torta with pastry above and below, and the tart pan with pastry all around, and make it cook in the oven, making the crust of sugar, cinnamon, and rosewater. In this manner you can make tortas of all sorts of roots, such as that of parsley, having taken the core out of them.
-- Diego Granado, Libro del Arte de Cozina, 1599

Redaction by Brighid ni Chairain:

15 lb. carrots, cooked and drained
1/4 lb. candied orange peel
3 lb. mozzarella, shredded
4 tsp. dried marjoram
6 lb monterey jack, shredded
2 handfuls fresh mint
1.5 lb. ricotta cheese
56 eggs, beaten
1.5 cups butter
18 batches pastry for 2-crust pie (preferably made with butter)
1/2 cup cinnamon
cinnamon sugar
2 c. sugar
rosewater

Preheat oven to 375 F. Combine all of the filling ingredients and mix thoroughly. Place in the bottom crust. Put on the top crust, and seal the edges well. Brush the top crust with rosewater, and sprinkle with cinnamon sugar. Bake for 45-50 minutes, until the crust is brown, and the filling is set.