Moms Mincemeat Pie Recipes

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Stir the raisins, apples, orange zest, orange juice, and apple cider together in a pan. Simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. Stir in the sugar, cinnamon, cloves, and soda crackers until well blended. Refrigerate until ready to use, or pour apple mixture into the prepared pie crust. Top with the second crust. Pinch and crimp edges to seal the crusts. Pierce the top crust in several places with a fork.
• Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until top is golden brown, about 30 minutes more. Cool before serving.

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.

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:

• Break mincemeat into small pieces and put in saucepan.
• Add diced apples, raisins, water and liquor.
• Boil about 2 minutes; cool.
• When mincemeat mixture is cool, put into pastry lined 9" pie pan; cover with top crust.
• Prick top crust with folk.
• Bake at 425 degrees for 35 minutes or until crust is golden brown.

Steps:

• Combine all ingredients, sprinkle a bit of sugar on the top pie crust.
• Bake at 350 till bubbly, about 45 minutes.

Steps:

• In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
• Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
• Refrigerate tightly covered for at least a week before using.
• Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
• Bake in preheated oven for 40 minutes, or until golden brown.

Steps:

• 1. To braise the beef: Put a beef roast in a Dutch oven with a quart of water, cover, and roast at 350 degrees for 3 hours. Cool, trim fat, and mince enough beef for 2 cups. (Plan to have enough braised beef left over for dinner!)
• 2. Add the prepared beef and all the other ingredients to a large pot.
• 3. Bring to a simmer and cook for 30 minutes, stirring occasionally.
• 4. Allow to cool and refrigerate.
• 5. Note: Substitute 2 Tablespoons frozen lemonade concentrate or juice of 1/2 lemon and 2 teaspoons of sugar for the powdered lemonade mix.
• 6. Use the mincemeat to make two-crust pies. It can be frozen and used as desired. Remember to refrigerate the final product: it has meat in it!
• 7. Use 4 cups mincemeat to make a 9" pie. Bake at 425 degrees or until pastry is golden. Cool partially on a wire rack before serving.