Kentucky Mincemeat Pie Food

OLD-FASHIONED MINCEMEAT PIE RECIPE FROM 1798

Steps:

• If using ground beef, brown the meat in a saucepan over medium heat. If you are using other cuts of raw beef, boil the beef until it is cooked and then chop it into small pieces. Or, if you are using left over beef that has already been cooked, you can chop the meat into small pieces. After chopping the beef, add the salt to the meat.
• In a large bowl, combine chopped apples, chopped suet (or your suet substitute) cider, spices, and fruit. Add the beef and apple cider and mix well until all ingredients are thoroughly combined. (If you want to be more authentic, you can chop up all of the ingredients together at this point to mince them finely.)
• Line a 9 inch pie plate with pastry and then pour in the mincemeat.
• Add the top crust, sealing the edges with a fork and cutting slivers in the top to let out steam. If you want an extra golden brown crust you can brush the top of the pie with some egg.
• Bake in a 400 degree oven for about 45 minutes until the crust looks golden brown.

MINCEMEAT PIE

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.

KENTUCKY MINCEMEAT PIE

Steps:

• In a large mixing bowl, combine the first 3 ingredients; set aside.
• Fit 1 piecrust into a 9-inch pie pan--follow package directions.
• Spoon mincemeat mixture into pie crust; smooth filling evenly.
• Roll remaining pie crust to press out fold lines; cut with a 3-inch leaf-shaped cutter.
• Mark veins on leaves with a pastry wheel or sharp knife.
• Arrange leaves over mincemeat mixture; sprinkle pie with sugar.
• Bake in a 425° oven for 30-32 minutes or until golden.
• Cover pie crust edges with foil after 12 minutes to prevent over-browning.

TRADITIONAL MINCEMEAT PIE

Steps:

• Mix ingredients well.
• Transfer to a 1-quart jar. Cover and refrigerate for at least two days and preferably for two weeks.
• Make dough, prepare pie crust, and add filling.
• Heat oven to 350 degrees. Bake until golden, about 1 hour.

BEST TALENT ATTAINABLES MINCEMEAT PIE

Steps:

• Place the salt pork in a saucepan and cover with water. Bring to a boil, lower the heat and simmer 3 minutes. Drain and finely dice the salt pork. Set aside.
• Place the granulated sugar in a small saucepan set over medium heat. When the edges begin to bubble, stir with a fork until the sugar is completely melted. Scrape the melted sugar into a large pot. Add the salt pork, meat, broth, powdered sugar, raisins, prunes and cider. Bring the mixture to a boil, adjust the heat and simmer, stirring occasionally, until the sugar has dissolved and all the ingredients are well blended, about 30 minutes.
• Remove the cubed meat from the pot, place in a food processor and pulse until coarsely chopped. Return the meat to the pot and cook an additional 15 minutes. Stir in the salt, cinnamon, allspice, cloves, mace, nutmeg and citron. Remove from heat and pour the brandy over the top. (Can be made to this point several days in advance and kept refrigerated.)
• When ready to assemble the pies, preheat the oven to 350 degrees. Stir the apples into the mincemeat and bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Stir in lemon juice.
• Roll three of the disks of pastry dough out to disks 11 inches in diameter and ease them into three 9-inch pie pans. Divide the mincemeat among the pans. Roll the remaining dough out to disks 10 inches in diameter and cover the tops of the pies with them. Trim excess dough and pinch the edges of the top and bottom crusts together with your fingers to seal them. Use a paring knife to poke a few slits in the top of each crust.
• Bake until filling is bubbling and crusts are lightly browned, 60 to 65 minutes. Serve warm or chilled.

OLD TIME MINCEMEAT PIE

Steps:

• In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
• Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
• Refrigerate tightly covered for at least a week before using.
• Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
• Bake in preheated oven for 40 minutes, or until golden brown.