Jeanines Sugar Free Mincemeat Pie Food

JEANINE'S SUGAR-FREE MINCEMEAT PIE

Steps:

• Pare and dice 3 cups apples into a saucepan. Add raisins, currants, and apple juice concentrate. Wash the orange thoroughly, and finely grate the peel into the apple mixture. Squeeze juice from half the orange (about 1/4 to 1/3 cup) into saucepan. Stir the mixture, and simmer covered until the apples become soft.
• Meanwhile, preheat oven to 450 degrees. When ready, add white grape juice concentrate, cinnamon, cloves, and vanilla extract.
• Either bake the pie now, or refrigerate the filling for up to 3 days, and then heat the filling before pouring it into a pie shell to bake. Bake at 450 degrees for 25-30 minutes.
• Cool to warm (not hot) before serving.

JEWELLED MINCE PIES

Steps:

• Put flour, almonds, butter, orange zest and sugar in a food processor and whizz into crumbs. Add the egg yolk and a teaspoon of cold water and pulse to form a dough. Wrap in cling film and chill for 30 minutes.
• Preheat the oven to fan 180C/ conventional 200C/gas 6.Roll out the dough thinly and, with an 8-9cm plain cutter, stamp out 18 rounds - they need to be larger than the bun tin holes. Use to line one and a half 12-hole bun tins, pinching and fluting the dough edges above the level of the tins with your fingers.
• Put a heaped teaspoon of mincemeat in each case. Quickly knead the trimmings and roll out. Use a star cutter to make 18 stars.
• Put a star on top of each pie. Brush stars and pastry edges with egg white and dust lightly with caster sugar. (The pies can be frozen at this stage in the tins, then removed, packed into freezer bags and frozen for up to 3 months.) Bake the pies for 12-15 minutes (18-20 minutes from frozen) until the pastry is crisp and golden. Cool in the tins for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving.

MEATLESS MINCEMEAT PIE

Steps:

• Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
• Bake in preheated oven on low shelf for 40 minutes or until golden brown.

MINCEMEAT PIE (DIABETIC)

Steps:

• Prepare but do not bake pie shell.
• Place stew meat in covered saucepan and cover with water.
• Place on medium heat and cook about 1 hour or til very tender.
• Drain thoroughly.
• Core apples and slice.
• Cut orange and lemon (including rind) into small pieces.
• Combine beef, suet, orange and lemon pieces in food processor, chopping into coarse meal consistency.
• Pour back into saucepan.
• Add remaining ingredients.
• Cover and simmer on low for one hour.
• Pour into unbaked pie shell.
• Bake 400°F 25 minutes.