One Pie Mincemeat Food

MINCEMEAT PIE

Steps:

• In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy and lemon peel. Cover; refrigerate at least 8 hours.
• Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie plate. Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places.
• Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.

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.

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.

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.

MINI ORANGE MINCE PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Sift together the flour, 1/4 cup confectioners' sugar, and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine bread crumbs. Stir in the orange zest. Sprinkle with ice water, and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3 inch) diameter circles, and 18 (2 inch) circles, rerolling dough as needed.
• Line muffin cups or tart tins using the 3 inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2 inch pastry circles, pinching circles together to seal the edges. Brush the top of each pie with egg.
• Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with 1/4 cup confectioners' sugar just before serving.

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.

ONE PIE MINCEMEAT

Steps:

• Cut the beef into chunks, cover with water and simmer until done, 15 to 20 minutes. Remove meat, reserving liquid. Chop meat to make approximately 1 cup.
• Combine remaining ingredients except barberry jelly and brandy in a pot on the stove. Add about 1 cup of the reserved pot liquor to moisten it.
• Simmer for 1 hour, adding more liquid if it seems too dry.
• Add the barberry jelly, the brandy and the chopped meat. Simmer 15 minuted longer.
• Use to fill pie, tarts or in other recipes as desired.