MINCEMEAT PIE
Provided by Alton Brown
Categories dessert
Time P3DT1h15m
Yield 2 1/2 pounds or 5 cups
Number Of Ingredients 22
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.
CLASSIC MINCEMEAT PIE
Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 40m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g
MINCEMEAT PIE
This is a VERY good pie recipe, if anyone can remember their Nana's old-time mincemeat pie, well, this one is close - I think this is just super -
Provided by Chef mariajane
Categories Pie
Time 30m
Yield 10 9-inch pies ( approx)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1292.9, Fat 44.2, SaturatedFat 24.1, Cholesterol 30.9, Sodium 896.1, Carbohydrate 235.5, Fiber 19.2, Sugar 199.9, Protein 8.2
OLD TIME MINCEMEAT PIE
An old-fashioned mincemeat pie filling made with meat and sour cherries.
Provided by ONEMINA
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time P7DT1h25m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1105.7 calories, Carbohydrate 181.2 g, Cholesterol 80.2 mg, Fat 37.5 g, Fiber 9 g, Protein 20.7 g, SaturatedFat 15.5 g, Sodium 521.1 mg, Sugar 82.2 g
" TRADITIONAL" MINCEMEAT (FOR PIES)
I have 5 mincemeat recipes that I've used for making pies over the years, (4 of them are meatless). However my dad always preferred the "traditional" mincemeat pies and so do I. (I would be happy to post the "meatless" recipes on request). This is the Traditional (with meat) Mincemeat recipe that I made for many years. The only change I ever made in the original recipe was to substitute stew beef for the calves' tongues. Prep time includes the 4-6 weeks "standing" time.
Provided by Dee514
Categories Beef Organ Meats
Time P1m11DT2h
Yield 15 Quarts (approx)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 2307.3, Fat 80.6, SaturatedFat 40.6, Cholesterol 51.6, Sodium 582.7, Carbohydrate 288, Fiber 16.1, Sugar 257.4, Protein 10.2
CRANBERRY MINCEMEAT PIE
This simple recipe was clipped from a local newspaper about 6 years ago. The tartness of the cranberries nicely balances the spicy sweetness of the mincemeat.
Provided by Sydney Mike
Categories Pie
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place rack in lower half of oven & preheat the oven to 425 degrees F.
- In a large bowl, stir together the mincemeat & cranberries, then set aside.
- Line a 9-inch pie plate with one pastry crust, then add the filling.
- Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
- Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
- Bake for 30 minutes, then cool to room temperature on a wire rack.
- Cover & refrigerate.
CREAMY MINCEMEAT PIE
Make and share this Creamy Mincemeat Pie recipe from Food.com.
Provided by tornadoes three
Categories Pie
Time 5h45m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 626.4, Fat 29.6, SaturatedFat 15.3, Cholesterol 112.3, Sodium 301.1, Carbohydrate 83.7, Fiber 1.7, Sugar 54.8, Protein 7.4
BEST TALENT ATTAINABLES MINCEMEAT PIE
Provided by Molly O'Neill
Categories dinner, main course
Time 2h30m
Yield 3 pies
Number Of Ingredients 19
Steps:
- Place the salt pork in a saucepan and cover with water. Bring to a boil, lower the heat and simmer 3 minutes. Drain and finely dice the salt pork. Set aside.
- Place the granulated sugar in a small saucepan set over medium heat. When the edges begin to bubble, stir with a fork until the sugar is completely melted. Scrape the melted sugar into a large pot. Add the salt pork, meat, broth, powdered sugar, raisins, prunes and cider. Bring the mixture to a boil, adjust the heat and simmer, stirring occasionally, until the sugar has dissolved and all the ingredients are well blended, about 30 minutes.
- Remove the cubed meat from the pot, place in a food processor and pulse until coarsely chopped. Return the meat to the pot and cook an additional 15 minutes. Stir in the salt, cinnamon, allspice, cloves, mace, nutmeg and citron. Remove from heat and pour the brandy over the top. (Can be made to this point several days in advance and kept refrigerated.)
- When ready to assemble the pies, preheat the oven to 350 degrees. Stir the apples into the mincemeat and bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Stir in lemon juice.
- Roll three of the disks of pastry dough out to disks 11 inches in diameter and ease them into three 9-inch pie pans. Divide the mincemeat among the pans. Roll the remaining dough out to disks 10 inches in diameter and cover the tops of the pies with them. Trim excess dough and pinch the edges of the top and bottom crusts together with your fingers to seal them. Use a paring knife to poke a few slits in the top of each crust.
- Bake until filling is bubbling and crusts are lightly browned, 60 to 65 minutes. Serve warm or chilled.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 411 milligrams, Sugar 36 grams, TransFat 0 grams
SUMMER MINCEMEAT PIE
Make and share this Summer Mincemeat Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Yield 1 pie
Number Of Ingredients 10
Steps:
- Core the tomatoes and apples, but do not peel.
- Put both through the food chopper and add remaining ingredients.
- Pour into a large kettle and mix thoroughly.
- Bring to a boil and keep boiling for 5 minutes.
- Immediately put into jars and seal.
- This is ready to use as pie filling.
Nutrition Facts : Calories 6908.3, Fat 100.4, SaturatedFat 59.5, Cholesterol 244, Sodium 8274.2, Carbohydrate 1565.5, Fiber 74.9, Sugar 1326, Protein 37
SPIRITED MINCEMEAT PIE
If you've never tried mincemeat pie, or think you don't like it, you may be surprised. This one may just get you "hooked".
Provided by GypsyAnn
Categories Pie
Time 1h30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Combine raisins with brandy (or orange juice) in large bowl and let sit at room temperature for 30 minutes.
- Combine raisin mixture with remaining ingredients and spoon into pie crust. Top with remaining pie crust and make several small slits on top of crust. Brush top with egg mixture. Bake for 35 to 45 minutes (until golden brown).
Nutrition Facts : Calories 831.7, Fat 27.6, SaturatedFat 3.5, Cholesterol 35.2, Sodium 331.4, Carbohydrate 137.9, Fiber 4.3, Sugar 86, Protein 7
MOM'S MINCEMEAT PIE
Mom makes 2 of these pies every year for Thanksgiving, one for me and one for my brother. Best eaten cold, with a turkey and dressing sandwich. Heaven!
Provided by Jennifer P.
Categories Pie
Time 1h
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, sprinkle a bit of sugar on the top pie crust.
- Bake at 350 till bubbly, about 45 minutes.
KENTUCKY MINCEMEAT PIE
Make and share this Kentucky Mincemeat Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine the first 3 ingredients; set aside.
- Fit 1 piecrust into a 9-inch pie pan--follow package directions.
- Spoon mincemeat mixture into pie crust; smooth filling evenly.
- Roll remaining pie crust to press out fold lines; cut with a 3-inch leaf-shaped cutter.
- Mark veins on leaves with a pastry wheel or sharp knife.
- Arrange leaves over mincemeat mixture; sprinkle pie with sugar.
- Bake in a 425° oven for 30-32 minutes or until golden.
- Cover pie crust edges with foil after 12 minutes to prevent over-browning.
Nutrition Facts : Calories 718.9, Fat 23.4, SaturatedFat 7.5, Sodium 494.2, Carbohydrate 123.8, Fiber 3.2, Sugar 67.6, Protein 3.8
DRIED-FRUIT MINCEMEAT PIE
Categories Rum Food Processor Dessert Bake Christmas Thanksgiving Vegetarian Cranberry Dried Fruit Date Spice Fall Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Make mincemeat:
- In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar. In a heavy saucepan combine dried-fruit mixture, cranberries, and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender (mixture will be very thick). In a small bowl stir together cornstarch and 2 tablespoons water until combined well. Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before proceeding.
- Preheat oven to 375°F.
- Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate and trim edge, leaving a 1/2-inch overhang. Chill shell, covered, 30 minutes, or until firm.
- Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top. Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a 3/4-inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
- In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.
- Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.
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