All Fruit Mincemeat Pie Recipes

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.

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:

• Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
• Add 125g caster sugar and 1 large beaten egg, and mix together.
• Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
• Wrap the pastry in cling film and chill for 10 mins.
• Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
• Heat oven to 220C/200C fan/gas 7.
• Roll out the pastry to 3mm thick.
• Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
• Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
• Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

APPLE MINCEMEAT PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place apples, butter, and lemon juice into a saucepan over medium heat, and cook, stirring often, until the apples are tender, 8 to 10 minutes. Stir in sugar, cinnamon, nutmeg, and vanilla extract. Mix in the mincemeat and walnuts until thoroughly combined, and set the pie filling aside.
• Fit a pie crust into a 9-inch pie dish; pour the filling into the crust. With a brush dipped in water, moisten the edge of the bottom crust. Top the pie with the second crust, and crimp the two crusts together with a fork to seal. Cut 4 slits into the top crust for steam vents. In a small bowl, whisk the egg yolk with water, and brush the yolk mixture over the top crust.
• Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove the pie from the oven, and cover the crust edges with strips of aluminum foil to prevent over baking. Return the pie to the oven, and bake until the crust is golden brown and the filling is bubbling, 30 to 35 more minutes.

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.

ALL-FRUIT MINCEMEAT

Steps:

• Mix all the ingredients together, stirring well.
• Spoon into clean, screwtop jars and cover.
• Allow to sit atleast 2 weeks before using, turning the jars every so often to redistribute juices.
• The mincemeat keeps months like this.

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.

ALL-FRUIT MINCEMEAT PIE RECIPE

Steps:

• Make the filling: In a large saucepan, combine all the filling ingredients. Cook over low heat, covered, for about 40 minutes, until the dried fruit is saturated and plump throughout.
• Using an immersion blender or food processor, roughly purée the mixture until there are still pea-sized pieces in it. Store in the refrigerator for at least 1 week to allow the flavors to deepen.
• Make the pie: Preheat the oven to 450 F. Roll out the bottom crust and place it into a 9-inch pie plate. Fill with 3⅓ cups of mincemeat filling, pour the melted butter over top, and then add the top crust. Cut a few slits into the top crust to allow steam to escape.
• Place the pie on a cookie sheet and bake for 10 minutes, until the crust looks dry. Turn the oven down to 350 F and continue baking for 45 to 55 minutes, until the crust is golden brown and juices are bubbling through the slits in the crust.
• Cool completely before slicing, then serve at room temperature.

DRIED-FRUIT MINCEMEAT PIE

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.