Mock Mincemeat Pie Filling Food

MOCK MINCEMEAT PIE

Steps:

• TO MAKE THE PIE CRUST: Combine the flour and salt in a large mixing bowl or in the work bowl of a food processor.
• Process or cut in the butter or lard until the fat is in pea-size pieces.
• If using a food processor, turn the mixture into a large bowl.
• In a small bowl, whisk the egg, lemon juice, and 3 Tablespoons ice water together.
• Drizzle the liquids over the crumbly mixture.
• With a fork, mix until the pastry holds together in a ball, adding more ice water if necessary.
• Turn out onto a lightly floured surface and knead once or twice, lightly, to shape the dough into a ball.
• Wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.
• TO MAKE THE FILLING: Prepare the pie crust.
• On a floured surface, roll out half of the pastry to fit a 10-inch pie pan.
• Line the pan with the pastry.
• Preheat the oven to 425 F.
• In a large bowl, combine the apples, zucchini, carrots, nuts, raisins, and flour; toss to mix.
• In another bowl, mix the brown sugar and butter until blended and stir in the cinnamon, nutmeg, cloves, salt, and lemon juice.
• Mix into the apple mixture.
• Turn the filling into the pastry-lined pan.
• On a floured surface, roll out the second half of the pastry and cut into 1/2-inch strips.
• Arrange on top of the filling in a lattice fashion.
• Trim and seal the strips to the bottom crust.
• In a small bowl, make the glaze by beating the egg and water together.
• Brush the mixture over the top and edges of the pie.
• Bake for 40 to 50 minutes, or until the pie is set and the pastry is golden brown.
• Serve warm with whipped cream, if desired.
• The Great Holiday Baking Book.

MOCK MINCEMEAT PIE FILLING

Steps:

• no direction given im guessing cooked in double boiler until thick and turned into pie hell and baked 20 minutes until crust is browned says it makes 3 pies.

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.

MOCK MINCEMEAT PIE

Steps:

• For crust:
• Place crusts on 2 rimless baking sheets and chill while preparing filling.
• For filling:
• Place 1/3 of apples in processor. Using on/off turns, chop into small pieces. Transfer chopped apples to large saucepan. Repeat chopping remaining apples in 2 more batches in processor; add to saucepan. Place all dried fruit in processor. Using on/off turns, chop until beginning to stick together. Add dried fruits to saucepan with apples. Add sugar, molasses, rum, brandy, cornstarch, butter, orange peel, lemon peel, spices, and sea salt; stir to blend. Simmer over medium-low heat until mixture is very thick, stirring often to prevent scorching, 10 to 12 minutes. Remove from heat. Transfer pie filling to large bowl and cool completely, about 1 hour.
• Position rack in bottom third of oven; preheat to 375°F. Transfer 1 crust to 9-inch glass pie dish, leaving dough overhang. Spread cooled filling in crust. Cut second crust into 1/2-inch-wide strips. Arrange 6 dough strips atop filling, spacing 1 inch apart. Place 6 dough strips at 45-degree angle to first strips, forming diamond lattice pattern. Trim strip ends even with bottom crust. Fold crust edge and strips in; press edge with tines of fork to seal. (Feeling ambitious? Click here for tips on making a woven lattice crust.) Whisk cream and sugar in small bowl to blend for glaze. Brush glaze over lattice.
• Bake pie 15 minutes. Reduce oven temperature to 350°F and continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Transfer pie to rack and cool completely for filling to set. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 2 hours before serving. If desired, rewarm pie in 325°F oven 10 to 15 minutes before serving.
• Serve pie warm or at room temperature.

MINCEMEAT PIE

Steps:

• Make mincemeat:
• Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days.
• Make pie:
• Put a baking sheet in middle of oven and preheat oven to 400°F.
• Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Stir mincemeat, then spoon into shell. Chill pie while rolling out top.
• Roll out remaining disk into a 10-inch round on lightly floured surface. Cut into 10 (1-inch-wide) strips with a fluted pastry wheel or a knife. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom crust, leaving a 1/2-inch overhang. Seal edges and crimp decoratively. Brush lattice and edge with some of egg and sprinkle with sugar.
• Bake until pastry is golden brown, 50 minutes to 1 hour. (If pastry rim gets too dark, tent with foil.) Cool 2 hours before serving.

SUGAR-FREE MOCK LEMON OR FRUIT PIE FILLING

Steps:

• Directions:.
• Boil water----- whisk in lemonade mix.
• Whisk in the cold water and cornstarch mixture s-l-o-w-l-y,until mixture begins to boil again and thicken. Remove from heat when it is thick. (do not add the following while still on the heat!).(You can also add one to two tablespoons of Knox unflavored geletine to the COLD WATER and let it set for a few minutes to bloom, before adding the cornstarch to it. It will help keep the pie from 'weeping'.).
• Add salt, Splenda, NutraSweet, lemon juice, yogurt and whisk to blend thoroughly. Add food coloring of your choice a drop at a time, until you are happy with the color.
• (You can fold in 1 to 2 cups of fresh or drained canned fruit now if you want. Strawberries, peaches, pineapple, apricots, and fruit cocktail are great! Try adding canned apples with some cinnamon and raisins to cherry Kool-Aid!).
• Pour 2 cups of filling into each of three gram cracker crusts and cover each with saran wrap. Refrigerate. When they are firm, cover pie or individual slices with sugar-free cool whip or a diet, canned whipped topping. Cut into 6 or 8 pieces to serve.
• You can also use individual tart shells to for great finger food!
• OR YOU CAN Refrigerate in Tupperware for*** burrito pie filling***(see below).
• ***put ½ cup of chilled filling in a large flour tortilla and roll into a tight burrito that is well sealed. You can spray it with 'I can't believe it's not butter spray' but it is not necessary. Bake it/them seam side down on a rack in a toaster oven on medium toast or until brown. ('fan bake' works crispy-great!) Put something under it like foil in case it/they leaks (if you roll it/them well, it/they won't! Toaster ovens vary, so watch them closely until you figure out your oven. You can use a regular oven for 2 or more at a time, i suggest 350-375°Fs and watch them carefully until they are golden brown.

MINCEMEAT PIE FILLING

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.

MINCE PIES

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.

HOMEMADE MINCE PIE WITH CRUMBLY TOPPING

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.

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.

GREEN TOMATO MOCK MINCEMEAT PIE

Steps:

• Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves together in a large saucepan; cook and stir over medium-low heat until bubbling and slightly reduced in volume, about 25 minutes. Remove saucepan from heat and cool slightly, about 15 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Press 1 pie crust into a 9-inch pie dish.
• Pour green tomato filling into the pie crust; top with the second pie crust, crimping the edges together to seal.
• Bake in the preheated oven for 15 minutes. Decrease oven temperature to 375 degrees F (190 degrees C) and continue baking until golden brown, 20 to 25 minutes.