MINCEMEAT CUSTARD PIE
A nice change for Christmas Day or New Year's from the ordinary mincemeat pie.The custard and mincemeat combined create a pleasing taste and texture.This is delicious served cold garnished with dollops of whipped cream sprinkled with nutmeg.If a purchased pie crust is used the prep time will be reduced.
Provided by Carrie Ann
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, salt, nutmeg and cinnamon in a bowl.
- Add eggs, milk and vanilla.
- Mix well.
- Press mincemeat evenly over bottom of unbaked pie shell.
- Slowly por custard mixture over mincemeat.
- Bake at 425 for 10 minutes.
- Reduce heat to 350 and bake for 30-35 minutes, or until knife inserted near centre comes out clean.
- Cool before serving.
CUSTARD & CRUMBLE MINCE PIES
A twist on a festive favourite, adding a layer of creamy custard and a delectable crumbly topping makes an irresistible and more mellow mince pie
Provided by Jane Hornby
Categories Dessert, Treat
Time 45m
Yield makes 12
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven on the middle shelf.
- Cut the butter into small cubes. Sift the flour into a large mixing bowl and add a pinch of salt.
- Tip the butter into the flour and use your fingers to rub the two together until it resembles breadcrumbs.
- Stir in 2 tbsp of the sugar. Scoop a heaped half cup (85g) of the crumbs into a smaller bowl and set aside.
- Have two small bowls ready. Crack the egg on the side of one bowl, then carefully pull the shell apart in two halves, letting the yolk nestle into one side. Let the white drain away from the yolk into one bowl and put the yolk into the other bowl.
- Beat the egg yolk with a fork, then add it to the bigger bowl of butter and flour mix. Use a cutlery knife to stir the yolk into the crumbs.
- Put your hand in the bowl and squeeze the crumbs together to make a ball. Knead the pastry a few times until smooth.
- Sprinkle some flour over your work surface. Sprinkle a little more over the pastry and roll it out to the thickness of two £1 coins.
- Stamp the pastry with an 8cm cutter, re-rolling the trimmings to make 12 rounds.
- Gently push the rounds of pastry into the bun tin. Spoon 1 heaped tsp of the custard into each pastry case, followed by the mincemeat on top.
- Add the final 1 tbsp sugar to the smaller bowl of crumb mix. Pinch it together to make bigger clumps and mound it on top of the mincemeat.
- Slide the bun tin on top of the baking sheet and bake for 15 mins until golden brown and the custard and mincemeat are starting to bubble.
- Cool in the tin for 15 mins, then carefully lift the pies onto a rack and leave to cool. Will keep for 2 days in an airtight tin.
Nutrition Facts : Calories 212 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CUSTARD CRUNCH MINCEMEAT PIE
I love mincemeat pie & am always on the lookout for new ways to make it! Here's one nice variation! I have, at times, doubled the ingredients & used a deep dish or even a 10" pie shell, but the baking times need to be adjusted, as well.
Provided by Sydney Mike
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- In medium bowl, slightly whisk eggs.
- In another bowl, whisk together sugar, flour & salt.
- Slowly add dry ingredients to eggs, mixing well.
- Add melted butter, mincemeat & nuts, mixing well.
- Pour into pie shell & bake 15 minutes.
- Reduce oven temperature to 325 degrees F & bake an additional 30 minutes.
Nutrition Facts : Calories 454.8, Fat 19.9, SaturatedFat 6.5, Cholesterol 94.6, Sodium 193.2, Carbohydrate 65.4, Fiber 1.8, Sugar 44.8, Protein 5.3
MINCEMEAT CUSTARD PIES
If you find the classic mince pies a bit dry and crumbly, try these moist mouthfuls, with an indulgent dollop of creamy custard
Provided by Angela Nilsen
Time 20m
Yield Makes 16-18 pies
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles - you should get 16-18. Use to line a couple of bun tins.
- Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.
Nutrition Facts : Calories 169 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Protein 4 grams protein, Sodium 0.22 milligram of sodium
MINCEMEAT PIE
Today's prepared mincemeat fillings rarely include suet or meat, as they did in the seventeenth century, and can be found in grocery stores around the holidays. Before baking the pie, pierce the upper crust in a decorative pattern with a paring knife to allow steam to escape.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 6
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.
MINCE PIES
Learn to make British mince pies, which are basically rich tarts filled with dried fruits and spices soaked in alcohol, a Christmas specialty.
Provided by Regula Ysewijn
Number Of Ingredients 25
Steps:
- Put all the ingredients for the mincemeat in a bowl and add brandy or rum to cover the fruit. Stir well, then let it rest overnight. The next day, stir again and then divide among sterilized preserving jars.
- To make the pastry, mix the flour, sugar, and salt in a large bowl. Rub the butter into the mixture until it is the consistency of fine breadcrumbs. Add the water and egg yolk and knead until the mixture comes together into a smooth dough. Alternatively, use a food processor to make the pastry. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.
- Preheat your oven to 350° F. Grease the tart molds with butter and cover the base of each with a small circle of parchment paper. Dust with flour.
- Briefly knead the pastry until smooth, then pat it into a rectangle and roll it out to a thickness of ⅛ inch. Use a round cutter with a diameter of 2¾ - 3¼ inches to cut out pastry circles. Gently push the pastry rounds into the tart molds. Prick the base or each tart shell three times with a fork.
- Knead the remaining dough back together and roll it out to cut out the lids-you can choose whichever shape you like, but stars are the most traditional.
- Divide the 8 ounces of filling among the tarts and press down gently. Place the lids on top and brush with the egg wash.
- Bake in the middle of the oven for 20-25 minutes until golden brown. Serve warm or cold.
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