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
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.
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
MINCEMEAT PIE
Provided by Alton Brown
Categories dessert
Time P3DT1h15m
Yield 2 1/2 pounds or 5 cups
Number Of Ingredients 22
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.
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.
MINCEMEAT APPLE PIE
Make and share this Mincemeat Apple Pie recipe from Food.com.
Provided by NoraMarie
Categories Dessert
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 3
Steps:
- Make or buy a double pie crust.
- Line plate with crust. Pour mixture into crust.
- Top with the other crust. Make slits in top crust.
- Bake at 450°F for 15 minutes. Reduce heat to 350°F for 30 minutes.
Nutrition Facts : Calories 466.1, Fat 15.1, SaturatedFat 3.7, Sodium 259.7, Carbohydrate 79.9, Fiber 3.3, Sugar 42.1, Protein 3.1
MOM'S MINCEMEAT PIE
Mom makes 2 of these pies every year for Thanksgiving, one for me and one for my brother. Best eaten cold, with a turkey and dressing sandwich. Heaven!
Provided by Jennifer P.
Categories Pie
Time 1h
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, sprinkle a bit of sugar on the top pie crust.
- Bake at 350 till bubbly, about 45 minutes.
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