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.
Time 1h Yield 1 pie Number Of Ingredients 21 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.
Time 1h30m Yield 8 Number Of Ingredients 11 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.
Yield Makes 8 servings Number Of Ingredients 24 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.
Time 50m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F (220 degrees C). Stir the raisins, apples, orange zest, orange juice, and apple cider together in a pan. Simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. Stir in the sugar, cinnamon, cloves, and soda crackers until well blended. Refrigerate until ready to use, or pour apple mixture into the prepared pie crust. Top with the second crust. Pinch and crimp edges to seal the crusts. Pierce the top crust in several places with a fork. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until top is golden brown, about 30 minutes more. Cool before serving.
Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F (220 degrees C). Stir the raisins, apples, orange zest, orange juice, and apple cider together in a pan. Simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. Stir in the sugar, cinnamon, cloves, and soda crackers until well blended. Refrigerate until ready to use, or pour apple mixture into the prepared pie crust. Top with the second crust. Pinch and crimp edges to seal the crusts. Pierce the top crust in several places with a fork. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until top is golden brown, about 30 minutes more. Cool before serving.
More about “mock mincemeat pie recipes”
Time 45m Yield 3 pies Number Of Ingredients 12 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.
