Mincemeat Pie Diabetic 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.

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.

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.

NO ADDED SUGAR MINCE PIES

Steps:

• 1. Mix all ingredients together in a bowl and cover with cling film. Leave for at least 12 hours to marinate
• 2. Pre heat oven to lowest heat, and place all mixture in oven proof tin/dish.
• 3. Cover the tin/dish with tin foil and put in oven
• 4. Cook for three hours, checking every half to hourly and adding the water tablespoon by tablespoon to gain he perfect consistency of your choice.
• 5. Pack into sterilised jars
• 6. Roll pastry and fill with mincemeat, cook for about 15 to 20 minutes on about 190
• 7. Store unused mincemeatin a fridge and use within four weeks