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
HOMEMADE MINCE PIE WITH CRUMBLY TOPPING
This pie has no meat in it (it's a 'mock' mincemeat pie). It doesn't use mincemeat mixes or prepared pie crusts. It's homemade, like ma (or grandma) used to make. Enjoy it! I made it for my father for Father's Day (he loves mince pie).
Provided by Kim Slawson
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix together 1/2 cup of cold butter with 1 1/2 cups flour and the salt with a fork until the mixture is very crumbly. Mix in water, a tablespoon at a time, just until the mixture holds together. Mix again with a fork, then turn out onto a floured pastry cloth. Pat the dough out into a round piece, and roll out into a 10-inch circle. Invert a 9-inch pie dish onto the dough. Flip the dough over, and peel from the pastry cloth; adjust the crust into the plate if necessary. Fold the dough over the edge of the pie dish. Set the crust aside.
- Combine the raisins, apples, grapefruit peel, orange juice, and apple cider in a saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until the apple pieces are soft, about 15 minutes. Stir in 3/4 cup of sugar, the cinnamon, cloves, and half a crushed graham cracker, and mix well.
- Mix together 1/3 cup of sugar, 3/4 cup of flour, 6 tablespoons of butter, and half a crushed graham cracker in a bowl, stirring until the mixture looks like fine crumbs. Pour the mince filling into the prepared pie crust, and sprinkle evenly with the streusel topping.
- Bake in the preheated oven for 15 minutes, and reduce oven temperature to 350 degrees F (175 degrees C); bake until the topping is lightly browned, about 30 more minutes. Allow to cool before serving.
Nutrition Facts : Calories 558.6 calories, Carbohydrate 92.2 g, Cholesterol 53.4 mg, Fat 21 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 12.9 g, Sodium 306.1 mg, Sugar 55.4 g
MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
- Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
- Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
- Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 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.
ALL-FRUIT MINCEMEAT PIE RECIPE
Before you ask, no, there's no actual meat in this recipe. But this boozed-up spiced-fruit pie is delicious all the same.
Provided by Tasting Table Staff
Categories Dessert
Time 1h35m
Number Of Ingredients 21
Steps:
- Make the filling: In a large saucepan, combine all the filling ingredients. Cook over low heat, covered, for about 40 minutes, until the dried fruit is saturated and plump throughout.
- Using an immersion blender or food processor, roughly purée the mixture until there are still pea-sized pieces in it. Store in the refrigerator for at least 1 week to allow the flavors to deepen.
- Make the pie: Preheat the oven to 450 F. Roll out the bottom crust and place it into a 9-inch pie plate. Fill with 3⅓ cups of mincemeat filling, pour the melted butter over top, and then add the top crust. Cut a few slits into the top crust to allow steam to escape.
- Place the pie on a cookie sheet and bake for 10 minutes, until the crust looks dry. Turn the oven down to 350 F and continue baking for 45 to 55 minutes, until the crust is golden brown and juices are bubbling through the slits in the crust.
- Cool completely before slicing, then serve at room temperature.
ALL-FRUIT MINCEMEAT
Homemade is so much better than store-bought and this recipe is a breeze - you don't even have to cook it. Makes a good-sized batch - enough to for 3-4 pies or a plethora of tasty tarts (then you can stir it into pancake batter, muffins, cakes....)
Provided by evelynathens
Categories Dessert
Time 15m
Yield 3-4 pie-fillings
Number Of Ingredients 16
Steps:
- Mix all the ingredients together, stirring well.
- Spoon into clean, screwtop jars and cover.
- Allow to sit atleast 2 weeks before using, turning the jars every so often to redistribute juices.
- The mincemeat keeps months like this.
Nutrition Facts : Calories 2001.3, Fat 35.9, SaturatedFat 3.3, Sodium 259.7, Carbohydrate 424.2, Fiber 26.3, Sugar 372.1, Protein 21
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.
UNBELIEVABLY EASY MINCE PIES
No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids
Provided by Orlando Murrin
Categories Snack, Treat
Time 1h
Yield Makes 18 pies
Number Of Ingredients 6
Steps:
- To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
- Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
- Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
- Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
- Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
- Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.
Nutrition Facts : Calories 222 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
MINCEMEAT PIE FILLING
A friend gave me this recipe for mincemeat many years ago. It is so good that even those who do not care for mincemeat pie likes it. If preferred, use molasses instead of sorghum. Also, apricot juice can be substituted for the pineapple juice. This makes enough filling for 2 (9 inch) pies.
Provided by Dmarcks
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time P1D
Yield 16
Number Of Ingredients 13
Steps:
- Combine the cooked beef, apples, raisins, sweet pickle vinegar, pineapple, orange, salt, cloves, cinnamon, nutmeg, sugar, sorghum and 1 cup beef broth. Store in the refrigerator or freeze until ready to use.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 43.7 g, Cholesterol 15.8 mg, Fat 4.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 136.3 mg, Sugar 31.5 g
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