RUM-RAISIN PIE
This rum-raisin pie recipe is as pretty to look at, as it is delicious. A flaky pate brisee crust merges with a custardy center for a mouthwatering treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 9
Steps:
- Turn out pate brisee onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit into a 9-inch glass pie plate. Crimp edges as desired. Freeze until firm, about 15 minutes.
- Preheat oven to 400 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake until edge of crust begins to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375 degrees. Bake until pale golden, 15 to 20 minutes. Let cool on a wire rack.
- Bring 3 cups cream almost to a boil in a medium saucepan. Remove from heat. Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a medium bowl. Slowly pour in hot cream, whisking constantly until combined; return cream mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in rum. Remove from heat; set aside.
- Separate any raisins that are stuck together. Arrange raisins in an even layer on bottom of cooled crust. Carefully pour in hot custard. Bake until center is set, 25 to 30 minutes. Let cool on a wire rack.
- Before serving, put remaining 2/3 cup cream and the confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Serve pie with whipped cream.
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
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.
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
MINCE PIES
Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 mini pies
Number Of Ingredients 19
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 302mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
More about "rum raisin custard mince pies recipes"
25 BEST CHRISTMAS PIES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Estimated Reading Time 6 minsCategory Desserts, Recipe RoundupPublished Dec 14, 2020
- Mincemeat Pie. Mincemeat or mince pie is a savory pie hailing from across the pond. It’s a traditional British pie served during the holidays. The buttery and flaky crust is filled with a mix of dried fruits and spices and baked to golden perfection.
- Pumpkin Pie. If you’re craving a sweet autumn treat, this pumpkin pie is all you need. This pie is proof that nothing beats the classics. Rich and custardy with a perfect balance of flavors: that’s what you can expect from this pumpkin pie, and more.
- Pecan Pie. If you’re looking for the perfect pecan pie recipe, look no further. This is a winner right here! The crisp crust with an ooey-gooey filling and a toasty pecan topping is just heavenly.
- Candy Cane Pie. Candy cane is perhaps the most Christmas-y candy there is, so it only makes sense to serve this pie during the holidays! This peppermint pie is a certified crowd-pleaser.
- Macadamia Coconut Tart. Give your pecan pie a tropical twist! This macadamia coconut tart is ridiculously rich, buttery, and downright addictive. One spoonful will whisk you away to the tropics.
- German Chocolate Pie. German chocolate pie is every chocolate lover’s dream. Think of it as a hybrid of German chocolate brownie and chocolate pie. A rich, chewy, and ooey-gooey filling is loaded with toasted pecans and chocolate in a golden crust.
- Treacle Tart. Ever wonder why treacle tart sounds so familiar? Well, if you have read the Harry Potter books, it’s Harry’s favorite dessert! Treacle tart is a traditional British dessert served during tea time.
- Eggnog Pie. Love eggnog? Then this eggnog pie is a must-try! Christmas isn’t complete without eggnog, but why not switch things up a notch? Elevate the traditional holiday beverage into a lip-smacking, jaw-dropping pie.
- Hazelnut Pie. Attention all Nutella lovers: this pie is for you. Cream cheese and Nutella come together to make one insanely rich, creamy, and nutty pie.
- Salted Caramel Pie. The drool-worthy combination of sweet and salty makes this pie impossible to resist. Do you want your dessert to be a definite showstopper?
RUM RAISIN PIE | RICARDO
From ricardocuisine.com
4/5 (12)Category DessertsServings 8Total Time 1 hr 30 mins
RUM RAISIN PIE – SHEKNOWS
From sheknows.com
RUM-RAISIN PIE RECIPE - DELISH
From delish.com
RUM & RAISIN + FRUIT MINCE PIE ICE CREAM @ NOT QUITE …
From notquitenigella.com
RUM RAISIN SOUR CREAM PIE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
MINCEMEAT AND CUSTARD PIES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE ULTIMATE APPLE PIE RECIPE WITH A RUM RAISIN SAUCE
From craftybaking.com
BEST RUM RAISIN PIE RECIPE - HOW TO MAKE EASY RUM RAISIN PIE
From food52.com
CHRISTMAS BRANDIED MINCE TARTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
OLD FASHIONED RAISIN PIE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
SOUR CREAM RAISIN PIE - AN IRRESISTIBLE EASY CUSTARD PIE RECIPE
From boulderlocavore.com
TRADITIONAL AMISH RAISIN PIE
From amish365.com
EDD KIMBER'S CUSTARD MINCE PIES RECIPE | WAITROSE
From waitrose.com
You'll also love