Mincemeat Custard Pie Food

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.

CUSTARD & CRUMBLE MINCE PIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven on the middle shelf.
• Cut the butter into small cubes. Sift the flour into a large mixing bowl and add a pinch of salt.
• Tip the butter into the flour and use your fingers to rub the two together until it resembles breadcrumbs.
• Stir in 2 tbsp of the sugar. Scoop a heaped half cup (85g) of the crumbs into a smaller bowl and set aside.
• Have two small bowls ready. Crack the egg on the side of one bowl, then carefully pull the shell apart in two halves, letting the yolk nestle into one side. Let the white drain away from the yolk into one bowl and put the yolk into the other bowl.
• Beat the egg yolk with a fork, then add it to the bigger bowl of butter and flour mix. Use a cutlery knife to stir the yolk into the crumbs.
• Put your hand in the bowl and squeeze the crumbs together to make a ball. Knead the pastry a few times until smooth.
• Sprinkle some flour over your work surface. Sprinkle a little more over the pastry and roll it out to the thickness of two £1 coins.
• Stamp the pastry with an 8cm cutter, re-rolling the trimmings to make 12 rounds.
• Gently push the rounds of pastry into the bun tin. Spoon 1 heaped tsp of the custard into each pastry case, followed by the mincemeat on top.
• Add the final 1 tbsp sugar to the smaller bowl of crumb mix. Pinch it together to make bigger clumps and mound it on top of the mincemeat.
• Slide the bun tin on top of the baking sheet and bake for 15 mins until golden brown and the custard and mincemeat are starting to bubble.
• Cool in the tin for 15 mins, then carefully lift the pies onto a rack and leave to cool. Will keep for 2 days in an airtight tin.

CLASSIC MINCEMEAT PIE

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.

MINCEMEAT CUSTARD PIES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles - you should get 16-18. Use to line a couple of bun tins.
• Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.

CUSTARD CRUNCH MINCEMEAT PIE

Steps:

• Preheat oven to 400 degrees F.
• In medium bowl, slightly whisk eggs.
• In another bowl, whisk together sugar, flour & salt.
• Slowly add dry ingredients to eggs, mixing well.
• Add melted butter, mincemeat & nuts, mixing well.
• Pour into pie shell & bake 15 minutes.
• Reduce oven temperature to 325 degrees F & bake an additional 30 minutes.

" TRADITIONAL" MINCEMEAT (FOR PIES)

Steps:

• Chop the boiled calves' tongues (or boiled stew beef) very finely.
• Add the sugar, raisins, currents and citron; mix together well.
• Chop apples finely (do not mash) and add to the meat.
• Add all the spices, suet, candied peels, almonds and salt, and mix thoroughly.
• Pour over this mixture the fruit juices and grated peels, the brandy and the whiskey; and mix together.
• Put the mixture into a large crock with a lid.
• Place a clean cloth over the top of the crock and put the lid on.
• Place crock in a cool place for 3 weeks.
• Add more salt and spices at this time, if needed.
• Let stand at least 4 weeks before using.
• Mincemeat may be canned by water bath method.
• If using it for pie filling, bake between double crusts.

MINCEMEAT CUSTARD PIE

Steps:

• Combine sugar, salt, nutmeg and cinnamon in a bowl.
• Add eggs, milk and vanilla.
• Mix well.
• Press mincemeat evenly over bottom of unbaked pie shell.
• Slowly por custard mixture over mincemeat.
• Bake at 425 for 10 minutes.
• Reduce heat to 350 and bake for 30-35 minutes, or until knife inserted near centre comes out clean.
• Cool before serving.

MINCEMEAT PIE

Steps:

• In enough water to cover, cook the meat until tender. Drain, savng the liquid. Put meat, apples, and suet through food chopper. Add sugar, spices, salt, vinegar, raisins and currants, molasses and 2 cups liquid saved from meat. Grate the rind from lemons and oranges and add juices, plus 3/4/ cup fruit juice. Bring to boiling point and simmer for 45 minutes. Pour into sterilized jars.
• When using, fill a 9-inch pastry lined pie pan. Cover with top or lattice crust.
• Bake at 425F for 30 - 40 minutes.

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.

MINCEMEAT CHERRY PIE

Steps:

• Line a 9-in. pie plate with bottom pastry. Trim evenly with edge of plate. In a bowl, combine the remaining ingredients. Pour into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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.