Modern Mince Pie Food

MODERN MINCEMEAT FOR PIE

Modern Mincemeat for Pie image

This is a meatless mincemeat that is a little sweeter than the old fashioned variety with meat. This recipe makes 1 pie and the "curing" for the mincemeat is not included in the prep time. I made this mincemeat for a pie and it has a wonderful mincemeat flavor although I found it to be a little dry. Next time I will add the the juice from one orange to this or some apple juice.

Provided by Chris Reynolds

Categories Pie

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 19

Ingredients

1/3 cup raisins
2/3 cup golden raisin
2/3 cup currants
2/3 cup dark brown sugar, packed
1/2 cup blanched almond, finely chopped
1/2 cup candied citrus peel, finely chopped
1/4 cup finely chopped beef suet
3 tablespoons cognac
1 1/2 tablespoons dark rum
1 teaspoon grated orange zest
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 pinch ground mace
1 pinch ginger
1 granny smith apple (cored and finely chopped)
1 lemon, zest of, grated
1 lemon, juice of
1 double crust pie crust

Steps:

Grate the zest of the lemon and mix it and the lemon juice to the rest of the ingredients.
Transfer the mixture to a 1-quart jar. Cover and refrigerate for at least two days and preferably two weeks.
Make dough, prepare crust, and add the filling.
Heat oven to 350 degrees. Bake until golden, about 1 hour.

TRADITIONAL MINCEMEAT PIE

Traditional Mincemeat Pie image

This recipe calls for meat, as all mincemeat did beginning in the 12th century. It is not as sweet as modern mincemeat. This recipe makes 1 pie and does not include the "curing" time for the mincemeat.

Provided by Chris Reynolds

Categories Pie

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups beef suet, finely chopped
3/4 cup currants
3/4 cup rump steak, finely chopped (about 3 oz)
1/2 cup raisins
1/2 cup dark brown sugar, firmly packed
2 tablespoons brandy
1 1/2 teaspoons candied citron peel, finely chopped
1 1/2 teaspoons candied orange peel, finely chopped
1 teaspoon fresh lemon juice
1/4 teaspoon grated nutmeg
1 1/2 granny smith apples (cored and finely chopped)
1/2 lemon, zest of, grated
1 double crust pie crust

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.

Nutrition Facts : Calories 1150.3, Fat 92, SaturatedFat 44.8, Cholesterol 51.4, Sodium 340.8, Carbohydrate 74.1, Fiber 3.5, Sugar 40.6, Protein 6.2

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