Creamy Mincemeat Pie Food

SOUR CREAM APPLE/MINCEMEAT PIE

Steps:

• Preheat oven 425'.
• In small saucepan comine mincemeat and apple juice, bring to a boil, boil 1 min.
• In med bowl stir flour into apple to coat.
• Add mincemeat.
• Put into into pie shell.
• Bake 25 min.
• Meanwhile in small mixer bowl, combine sour cream, eggs, sugar and vanilla; beat until smooth.
• Remove pie from oven; reduce heat to 325'.
• Spread sour cream mixture evenly over pie; bake 20 min.
• until set; cool, chill about 4hr.

MINCE PIE ICE CREAM

Steps:

• If your Mince Pie pastry is a little on the soft side, refresh in an oven at 180C (fan) for 10 mins
• Heat Milk, Cream, half of the Caster Sugar and Vanilla paste in a saucepan over a medium heat. Heat until just starting to simmer then remove from the heat.
• Meanwhile, blitz Mince Pies, Salt and Spices in a food processor until the mix resembles a course crumble (if you blitz too fine the pastry will over-thicken your custard).
• Add the Mince Pie mixture to the Milk and Cream, then leave to cool and infuse for half an hour.
• In a clean bowl, cream together the Egg Yolks and the other half of the Caster Sugar with an electric whisk, until light and fluffy.
• Pass the Mince Pie/Custard mix through a sieve and return to the heat until just simmering again, before gradually and slowly adding it to the creamed Egg Yolks, whisking all the time with a hand whisk.
• Return to the heat in a saucepan and reduce to a thick custard, again whisking all the time. Once it clings to the back of your spoon and leaves a trail when you drizzle it, remove from the heat.
• Churn according to your Ice Cream Machine's instructions before decanting into freezable containers and allowing to firm for a few hours before serving.
• Serve with crumbled Ginger Biscuits, Toasted Pistachios (or your favourite nut) and a drizzle of Date Molasses - fruitier than Treacle and reminiscent of a juicy Mince Pie filling.

DRIED-FRUIT MINCEMEAT PIE

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.

MINCEMEAT ICE CREAM

Steps:

• For ice cream:
• Mix cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat.
• Whisk yolks and sugar in large bowl to blend. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into bowl. Cover; chill until cold, about 4 hours.
• For mincemeat:
• Bring all ingredients to boil in heavy large saucepan. Reduce heat to medium and cook until almost all liquid is absorbed, stirring frequently, about 15 minutes. Discard cinnamon stick. Transfer mixture to bowl; refrigerate until cold, about 2 hours.
• Process custard in ice cream maker. Transfer ice cream to bowl. Fold in 3 cups cold mincemeat. Cover and freeze until firm, about 4 hours. (Can be made 3 days ahead. Keep frozen.)

CREAMY MINCEMEAT PIE

Steps:

• Spoon mincemeat into baked pie shell.
• Combine cream cheese, eggs, 1/2 cup sugar, lemon juice and rind, beat until smooth.
• Pour cream cheese mixture over mincemeat.
• Bake at 375 degrees for 20 minutes.
• Blend sour cream with 2 tablespoons sugar and vanilla. Spoon over filling.
• Return to oven; continue to bake for 10 more minutes.
• Refrigerate at least 5 hours before serving.

SOUR CREAM MINCE PIE

Steps:

• 1. HEAT oven to 425°F. Combine mincemeat and apple juice in small saucepan. Bring to a boil; boil briskly 1 minute.
• 2. STIR flour into apples to coat in medium bowl; stir in mincemeat. Pour into pie crust. Bake 15 minutes.
• 3. COMBINE sour cream, eggs, sugar and vanilla in small bowl; beat until smooth. Pour evenly over mincemeat mixture. Sprinkle with nuts. Return to oven; bake 8 to 10 minutes longer or until set. Cool. Chill thoroughly. Garnish as desired.