Mincemeat Pie Recipes

Steps:

• Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
• If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
• Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
• Preheat oven to 400 degrees F.
• Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
• If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.

Steps:

• In enough water to cover, cook the meat until tender. Drain, savng the liquid. Put meat, apples, and suet through food chopper. Add sugar, spices, salt, vinegar, raisins and currants, molasses and 2 cups liquid saved from meat. Grate the rind from lemons and oranges and add juices, plus 3/4/ cup fruit juice. Bring to boiling point and simmer for 45 minutes. Pour into sterilized jars.
• When using, fill a 9-inch pastry lined pie pan. Cover with top or lattice crust.
• Bake at 425F for 30 - 40 minutes.

Steps:

• Mix flour, 6 tablespoons powdered sugar, 2 1/2 teaspoons orange peel and salt in processor. Add butter; process until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons orange juice in small bowl. Add to processor; blend until moist clumps form, adding more juice by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Chill 30 minutes.
• Butter eighteen 1 3/4-inch-diameter mini muffin cups. Mix mincemeat, crystallized ginger, cinnamon, remaining 4 tablespoons powdered sugar and 3/4 teaspoon peel in small bowl. Roll out dough on floured surface to 17-inch round. Using 2 1/2-inch-diameter cookie cutter, cut out 18 dough rounds. Press 1 round into bottom and up sides of each muffin cup. Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 18 more dough rounds (reroll dough if necessary). Fill crust in each muffin cup with 1 heaping teaspoon filling. Brush edges of smaller dough rounds with some of egg glaze. Place 1 round atop filling in each muffin cup, glazed side down, pressing dough edges to seal. Cut small X in center of each pie. (Can be made 4 hours ahead. Cover pies and remaining glaze separately and chill.)
• Preheat oven to 375°F. Brush pies with remaining egg glaze. Bake until crusts are golden, about 20 minutes. Using small knife, cut around pies to loosen; turn out onto rack. Serve warm or at room temperature.

Steps:

• Combine first 7 ingredients. Refrigerate 8 hours.
• Heat oven to 425ºF. Remove mincemeat mixture from refrigerator; let stand at room temperature until ready to use.
• Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Shape dough into 2 balls; flatten each into disk. Wrap each tightly with plastic wrap. Refrigerate 1 hour.
• Place 1 disk of dough between 2 lightly floured sheets of waxed paper; roll into 11-inch round. Discard top sheet of waxed paper; invert dough into 9-inch pie plate. Remove remaining sheet of waxed paper; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings for decorative use, if desired. (See tip.)
• Spoon mincemeat mixture into crust. Roll out remaining dough to 10-inch round; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake, on bottom oven rack, 40 to 45 min. or until pastry is golden brown. Cool completely on wire rack.

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll half the pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes. Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Spoon filling into the chilled piecrust.
• On a lightly floured surface, roll out remaining pate brisee to a 12-inch circle. Cover filling, trim evenly along edge, and press to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart. Place on prepared baking sheet.
• Bake for 15 minutes. Lower the temperature to 350 degrees. and bake until the crust is golden brown and the center bubbles, 45 to 50 minutes. Cool on a wire rack.

Steps:

• TO MAKE THE PIE CRUST: Combine the flour and salt in a large mixing bowl or in the work bowl of a food processor.
• Process or cut in the butter or lard until the fat is in pea-size pieces.
• If using a food processor, turn the mixture into a large bowl.
• In a small bowl, whisk the egg, lemon juice, and 3 Tablespoons ice water together.
• Drizzle the liquids over the crumbly mixture.
• With a fork, mix until the pastry holds together in a ball, adding more ice water if necessary.
• Turn out onto a lightly floured surface and knead once or twice, lightly, to shape the dough into a ball.
• Wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.
• TO MAKE THE FILLING: Prepare the pie crust.
• On a floured surface, roll out half of the pastry to fit a 10-inch pie pan.
• Line the pan with the pastry.
• Preheat the oven to 425 F.
• In a large bowl, combine the apples, zucchini, carrots, nuts, raisins, and flour; toss to mix.
• In another bowl, mix the brown sugar and butter until blended and stir in the cinnamon, nutmeg, cloves, salt, and lemon juice.
• Mix into the apple mixture.
• Turn the filling into the pastry-lined pan.
• On a floured surface, roll out the second half of the pastry and cut into 1/2-inch strips.
• Arrange on top of the filling in a lattice fashion.
• Trim and seal the strips to the bottom crust.
• In a small bowl, make the glaze by beating the egg and water together.
• Brush the mixture over the top and edges of the pie.
• Bake for 40 to 50 minutes, or until the pie is set and the pastry is golden brown.
• Serve warm with whipped cream, if desired.
• The Great Holiday Baking Book.

Steps:

• Make mincemeat:
• Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days.
• Make pie:
• Put a baking sheet in middle of oven and preheat oven to 400°F.
• Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Stir mincemeat, then spoon into shell. Chill pie while rolling out top.
• Roll out remaining disk into a 10-inch round on lightly floured surface. Cut into 10 (1-inch-wide) strips with a fluted pastry wheel or a knife. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom crust, leaving a 1/2-inch overhang. Seal edges and crimp decoratively. Brush lattice and edge with some of egg and sprinkle with sugar.
• Bake until pastry is golden brown, 50 minutes to 1 hour. (If pastry rim gets too dark, tent with foil.) Cool 2 hours before serving.