MOM'S INFAMOUS MINCEMEAT PIE
Mom's 88 yrs. old now, but her mincemeat pie was a staple every year at the weekly Lenten Luncheons at our church as well as family holiday dinners. I wonder if it had anything to do with the half cup of brandy or rum mom would add to her pie.
Provided by Suzie
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
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.
SPIRITED MINCEMEAT PIE
If you've never tried mincemeat pie, or think you don't like it, you may be surprised. This one may just get you "hooked".
Provided by GypsyAnn
Categories Pie
Time 1h30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Combine raisins with brandy (or orange juice) in large bowl and let sit at room temperature for 30 minutes.
- Combine raisin mixture with remaining ingredients and spoon into pie crust. Top with remaining pie crust and make several small slits on top of crust. Brush top with egg mixture. Bake for 35 to 45 minutes (until golden brown).
Nutrition Facts : Calories 831.7, Fat 27.6, SaturatedFat 3.5, Cholesterol 35.2, Sodium 331.4, Carbohydrate 137.9, Fiber 4.3, Sugar 86, Protein 7
MOCK MINCEMEAT PIE
My mother made this pie at Thanksgiving, and it's a great variation on apples and raisins with a hint of orange and cinnamon and cloves. She called it 'mock' because there is no meat involved. The filling mixture will keep for several days. Before using the filling, it's optional to stir in 1 to 2 tablespoons of brandy.
Provided by Jane Buck
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 429.3 calories, Carbohydrate 73.4 g, Fat 15.2 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 247.7 mg, Sugar 44.7 g
MINCEMEAT HAND PIES
Inspired by traditional mincemeat pies, we filled turnovers with dried fruit seasoned with cinnamon, ginger, and cardamom. Lard in the crust, in lieu of the usual suet, makes it sublimely flaky. Per English custom, brandy butter is served alongside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 24
Number Of Ingredients 20
Steps:
- Make the mincemeat: Stir fruits, candied peels, zests and juices, sugar, salt, spices, and 2 tablespoons water in a medium stockpot. Bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low. Cover, and cook, stirring occasionally, 10 minutes. Stir in Cognac; cook 2 minutes. Remove from heat; let mixture stand until cool. Mincemeat can be refrigerated in an airtight container up to 3 days.
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to slightly less than 1/8 inch thick. Cut into twenty-four 4-inch squares, gathering together scraps and rerolling if needed. Place 1 tablespoon mincemeat in 1 corner of each square. Brush edges with beaten egg. Fold each in half to form a triangle. Press edges to seal. Transfer to a baking sheet lined with parchment paper. Pierce tops with tines of a fork. Refrigerate 15 minutes.
- Brush tops with beaten egg; sprinkle with sanding sugar. Bake until crust is golden brown and filling is bubbling, about 25 minutes. Transfer pies and parchment to a wire rack; let cool 15 minutes before serving. Serve warm or at room temperature, with brandy butter.
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
DRIED-FRUIT MINCEMEAT PIE
Categories Rum Food Processor Dessert Bake Christmas Thanksgiving Vegetarian Cranberry Dried Fruit Date Spice Fall Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Make mincemeat:
- In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar. In a heavy saucepan combine dried-fruit mixture, cranberries, and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender (mixture will be very thick). In a small bowl stir together cornstarch and 2 tablespoons water until combined well. Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before proceeding.
- Preheat oven to 375°F.
- Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate and trim edge, leaving a 1/2-inch overhang. Chill shell, covered, 30 minutes, or until firm.
- Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top. Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a 3/4-inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
- In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.
- Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.
" TRADITIONAL" MINCEMEAT (FOR PIES)
I have 5 mincemeat recipes that I've used for making pies over the years, (4 of them are meatless). However my dad always preferred the "traditional" mincemeat pies and so do I. (I would be happy to post the "meatless" recipes on request). This is the Traditional (with meat) Mincemeat recipe that I made for many years. The only change I ever made in the original recipe was to substitute stew beef for the calves' tongues. Prep time includes the 4-6 weeks "standing" time.
Provided by Dee514
Categories Beef Organ Meats
Time P1m11DT2h
Yield 15 Quarts (approx)
Number Of Ingredients 19
Steps:
- Chop the boiled calves' tongues (or boiled stew beef) very finely.
- Add the sugar, raisins, currents and citron; mix together well.
- Chop apples finely (do not mash) and add to the meat.
- Add all the spices, suet, candied peels, almonds and salt, and mix thoroughly.
- Pour over this mixture the fruit juices and grated peels, the brandy and the whiskey; and mix together.
- Put the mixture into a large crock with a lid.
- Place a clean cloth over the top of the crock and put the lid on.
- Place crock in a cool place for 3 weeks.
- Add more salt and spices at this time, if needed.
- Let stand at least 4 weeks before using.
- Mincemeat may be canned by water bath method.
- If using it for pie filling, bake between double crusts.
Nutrition Facts : Calories 2307.3, Fat 80.6, SaturatedFat 40.6, Cholesterol 51.6, Sodium 582.7, Carbohydrate 288, Fiber 16.1, Sugar 257.4, Protein 10.2
OLD TIME MINCEMEAT PIE
An old-fashioned mincemeat pie filling made with meat and sour cherries.
Provided by ONEMINA
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time P7DT1h25m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1105.7 calories, Carbohydrate 181.2 g, Cholesterol 80.2 mg, Fat 37.5 g, Fiber 9 g, Protein 20.7 g, SaturatedFat 15.5 g, Sodium 521.1 mg, Sugar 82.2 g
MINCEMEAT PIE
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.
MINCE PIES (WITH HOMEMADE MINCEMEAT)
Unlike what the name implies, these little tarts are not made with meat. They are actually filled with spiced, slightly boozy dried fruit and encased in a tender sweet pastry. An absolutely must-have at Christmas time in the UK! We can get mincemeat in jars in the supermarket but I've provided a recipe for homemade mincemeat in case you can't buy it ready-made. Just be aware that you need to 'mature' the filling in the jar for at least 2 weeks so plan accordingly!
Provided by Izy Hossack
Categories Dessert
Time 55m
Yield 24 mince pies
Number Of Ingredients 16
Steps:
- For the filling, mix all the filling ingredients in a large bowl. Cover and let sit overnight to absorb all the liquid then spoon and pack into sterilised jars. Let it sit for at least 2 weeks (but longer is better) before using. (You can also just buy two 14oz jars of 'mincemeat' if you can find it).
- For the pastry:.
- Cream the butter and sugar in a medium bowl until smooth. Add the egg yolks and stir them in until smooth. Add the flour and salt, stir briefly then use your hands to gently knead into a uniform dough. Divide into two balls, flatten into disks and cover with plastic wrap then chill for an hour.
- Preheat the oven to 350°F.
- To assemble:.
- Remove one disk of pastry from fridge and unwrap. Roll out on a piece of floured baking paper until very thin - about 1/8-inch thick. Use a circular cutter to cut out twelve 3-inch circles. Place the circles into a mini tart/tartlette pan. Spoon in a heaped teaspoonful of filling. Re-roll the scraps of dough and cut out 12 stars to place ontop of each tartlet.
- Bake for 10-15 minutes until golden and bubbling. Remove from the pan to a wire rack to cool completely.
- Repeat the rolling, cutting and filling of the pies using the remaining pastry.
- Store in an airtight container.
Nutrition Facts : Calories 280.5, Fat 13, SaturatedFat 7.3, Cholesterol 36.1, Sodium 31.4, Carbohydrate 37.7, Fiber 1.7, Sugar 27.2, Protein 2.3
SUMMER MINCEMEAT PIE
Make and share this Summer Mincemeat Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Yield 1 pie
Number Of Ingredients 10
Steps:
- Core the tomatoes and apples, but do not peel.
- Put both through the food chopper and add remaining ingredients.
- Pour into a large kettle and mix thoroughly.
- Bring to a boil and keep boiling for 5 minutes.
- Immediately put into jars and seal.
- This is ready to use as pie filling.
Nutrition Facts : Calories 6908.3, Fat 100.4, SaturatedFat 59.5, Cholesterol 244, Sodium 8274.2, Carbohydrate 1565.5, Fiber 74.9, Sugar 1326, Protein 37
MY OWN MINCEMEAT PIE FILLING
I have used lots of different mincemeat recipes, and created my own, using the most delicious and inexpensive combinations (but really, this recipe is very traditional, nevertheless). You may devise whatever combinations are convenient and inexpensive for you. Throw in whatever's in season, also leftovers you've got (cranberry sauce from Thanksgiving, oatmeal from breakfast, old bread, etc.) Mincemeat will take anything, it seems, and still taste just exactly the same -- that is, exquisite! So for Heaven's sake make whatever changes are thrifty for you, but you may keep the quantities about the same.
Provided by Rosa Christine Reeve
Categories World Cuisine Recipes European UK and Ireland English
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Place the ground beef into a skillet over medium heat, and cook and stir until the beef is well browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
- In a large cast-iron or other heavy skillet over medium heat, mix the cooked beef, suet, apples, brown sugar, brandy, raisins, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves. Stir the mincemeat until thoroughly combined and the sugar has dissolved, and bring the mixture to a boil. Reduce heat to a simmer, and cook until the flavors have blended and the mincemeat filling is thickened, about 1 hour. Stir occasionally.
- Use as mincemeat pie filling.
Nutrition Facts : Calories 568.6 calories, Carbohydrate 59.8 g, Cholesterol 42.9 mg, Fat 23.6 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 9.7 g, Sodium 334.4 mg, Sugar 34.3 g
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MINCEMEAT PIE RECIPE - MELISSA ROBERTS | FOOD & WINE
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Servings 1Total Time 5 hrsCategory Pies
- MAKE THE CRUST: In a food processor, combine the flour, confectioners’ sugar, lemon zest and salt and pulse to mix. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. In a small bowl, beat together the egg yolks with the water. Drizzle the yolk mixture over the flour mixture and pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather any crumbs and pat into 2 disks. Wrap the disks in plastic wrap and refrigerate until chilled, about 1 hour.
- MAKE THE FILLING: In a medium bowl, mix the mincemeat with the apples and 3 tablespoons brandy. Preheat the oven to 425° and set a foil-lined baking sheet inside.
- Arrange piece of dough between 2 large sheets of plastic and roll out each to a 12-inch round about 1/8 inch thick. Fit 1 round into a 9-inch pie plate. Spread the filling in the pie shell, then top with the remaining dough round. Trim the overhang to 1/2 inch, then tuck the top edge under the bottom edge and crimp decoratively. Refrigerate the pie 30 minutes before baking.
- Brush the pie with the egg wash. Make 6 teardrop-shaped cuts in the top. Set the pie on the baking sheet and bake 20 minutes, then reduce the oven temperature to 350°. Bake for 40 minutes longer, until the pie is golden and filling begins to bubble. Transfer the pie to a rack and let cool completely.
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