MOCK MINCEMEAT PIE
Provided by Carolyn Beth Weil
Categories Rum Food Processor Dessert Bake Thanksgiving High Fiber Dried Fruit Raisin Apple Brandy Fall Chill Cinnamon Clove Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- For crust:
- Place crusts on 2 rimless baking sheets and chill while preparing filling.
- For filling:
- Place 1/3 of apples in processor. Using on/off turns, chop into small pieces. Transfer chopped apples to large saucepan. Repeat chopping remaining apples in 2 more batches in processor; add to saucepan. Place all dried fruit in processor. Using on/off turns, chop until beginning to stick together. Add dried fruits to saucepan with apples. Add sugar, molasses, rum, brandy, cornstarch, butter, orange peel, lemon peel, spices, and sea salt; stir to blend. Simmer over medium-low heat until mixture is very thick, stirring often to prevent scorching, 10 to 12 minutes. Remove from heat. Transfer pie filling to large bowl and cool completely, about 1 hour.
- Position rack in bottom third of oven; preheat to 375°F. Transfer 1 crust to 9-inch glass pie dish, leaving dough overhang. Spread cooled filling in crust. Cut second crust into 1/2-inch-wide strips. Arrange 6 dough strips atop filling, spacing 1 inch apart. Place 6 dough strips at 45-degree angle to first strips, forming diamond lattice pattern. Trim strip ends even with bottom crust. Fold crust edge and strips in; press edge with tines of fork to seal. (Feeling ambitious? Click here for tips on making a woven lattice crust.) Whisk cream and sugar in small bowl to blend for glaze. Brush glaze over lattice.
- Bake pie 15 minutes. Reduce oven temperature to 350°F and continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Transfer pie to rack and cool completely for filling to set. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 2 hours before serving. If desired, rewarm pie in 325°F oven 10 to 15 minutes before serving.
- Serve pie warm or at room temperature.
MOM'S MINCEMEAT PIE
My mom, aunts and uncles all loved mincemeat pie. My mom would make it every year for the holidays. This is her version, made with jarred mincemeat.
Provided by Diane C.
Categories Pies
Time 1h30m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 425 degrees.
- 2. Peel and chop the apples. Place the apples into a medium bowl. Pour the brandy over the apples and stir to coat.
- 3. Add the mincemeat. Stir to combine with the apples.
- 4. Place a pie crust into a deep dish pie pan. Press the crust down to fit the pan. Pour the mincemeat mixture into the crust. Top with second crust, tucking edges under and fluting the rim. Cut a couple of slits in the top crust for vents.
- 5. Bake 30 minutes until heated through. Serve warm.
- 6. Notes: You can make a lattice for the top crust if you prefer. You can omit the brandy, if you don't like alcohol.
CLASSIC MINCEMEAT PIE
Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 40m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g
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