Custard Mincemeat Pie With Topping Recipes

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MINCEMEAT CUSTARD PIES



Mincemeat custard pies image

If you find the classic mince pies a bit dry and crumbly, try these moist mouthfuls, with an indulgent dollop of creamy custard

Provided by Angela Nilsen

Time 20m

Yield Makes 16-18 pies

Number Of Ingredients 6

2 x 150g/5oz pots Devon custard
6 level tbsp ground almonds
375g pack ready-rolled puff pastry
16-18 tsp mincemeat (about half a 410g/14oz jar)
flaked almonds , for scattering
icing sugar , for dusting

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles - you should get 16-18. Use to line a couple of bun tins.
  • Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.

Nutrition Facts : Calories 169 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Protein 4 grams protein, Sodium 0.22 milligram of sodium

MINCEMEAT CUSTARD PIE



Mincemeat Custard Pie image

A nice change for Christmas Day or New Year's from the ordinary mincemeat pie.The custard and mincemeat combined create a pleasing taste and texture.This is delicious served cold garnished with dollops of whipped cream sprinkled with nutmeg.If a purchased pie crust is used the prep time will be reduced.

Provided by Carrie Ann

Categories     Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 eggs, beaten
1 1/4 cups milk
1 teaspoon vanilla
1 cup mincemeat
1 9" unbaked pie shell

Steps:

  • Combine sugar, salt, nutmeg and cinnamon in a bowl.
  • Add eggs, milk and vanilla.
  • Mix well.
  • Press mincemeat evenly over bottom of unbaked pie shell.
  • Slowly por custard mixture over mincemeat.
  • Bake at 425 for 10 minutes.
  • Reduce heat to 350 and bake for 30-35 minutes, or until knife inserted near centre comes out clean.
  • Cool before serving.

CUSTARD CRUNCH MINCEMEAT PIE



Custard Crunch Mincemeat Pie image

I love mincemeat pie & am always on the lookout for new ways to make it! Here's one nice variation! I have, at times, doubled the ingredients & used a deep dish or even a 10" pie shell, but the baking times need to be adjusted, as well.

Provided by Sydney Mike

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 (9 inch) unbaked pie shells
3 eggs, slightly beaten
1 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup unsalted butter, melted
1 cup mincemeat
1/2 cup walnuts, chopped

Steps:

  • Preheat oven to 400 degrees F.
  • In medium bowl, slightly whisk eggs.
  • In another bowl, whisk together sugar, flour & salt.
  • Slowly add dry ingredients to eggs, mixing well.
  • Add melted butter, mincemeat & nuts, mixing well.
  • Pour into pie shell & bake 15 minutes.
  • Reduce oven temperature to 325 degrees F & bake an additional 30 minutes.

Nutrition Facts : Calories 454.8, Fat 19.9, SaturatedFat 6.5, Cholesterol 94.6, Sodium 193.2, Carbohydrate 65.4, Fiber 1.8, Sugar 44.8, Protein 5.3

CUSTARD-MINCEMEAT PIE WITH TOPPING



Custard-Mincemeat Pie With Topping image

Number Of Ingredients 23

1 unbaked 9-inch Lard Pastry crust (see January)
Fruit Mincemeat:
1 1/2 cups seedless raisins
2 cups apples pared, cored, and sliced apples, or 1/2 tart and 1/2 green tomatoes
orange rind Grated
1/2 cup orange juice concentrate
1 tablespoon lemon juice fresh
1 tablespoon ginger minced fresh or 1 teaspoon ground ginger
3/4 cup sugar
1/2 teaspoon cinnamon ground
1/2 teaspoon allspice ground
2 tablespoons tapioca quick-cooking
2 tablespoons rum
* See note below.
* Part two.
2 tablespoons flour
1/2 teaspoon salt
1/4 cup butter or margarine, melted
3 eggs beaten
1 teaspoon lemon peel grated
1 cup nuts chopped
1 1/2 cups mincemeat prepared fruit (above)
* Part two.

Steps:

  • * Put pie crust in freezer while preparing fruit mincemeat and filling. In saucepan, combine raisins, apples (and tomatoes if used), orange rind and juice, and lemon juice bring to a boil. Simmer until apples are quite soft. Add ginger, sugar, cinnamon, allspice, and tapioca simmer for an additional 10 minutes. Stir in rum. Set aside. Filling:*Combine flour and salt mix in melted butter or margarine, eggs, and lemon rind. Add nuts and mincemeat, stirring to combine well. Pour into unbaked pie crust.Topping:*Combine topping ingredients until crumbly and blended. Sprinkle over top of pie filling. Bake in a preheated 375° F oven for 40 minutes. Serve warm.

Nutrition Facts : Nutritional Facts Serves

HOMEMADE MINCE PIE WITH CRUMBLY TOPPING



Homemade Mince Pie with Crumbly Topping image

This pie has no meat in it (it's a 'mock' mincemeat pie). It doesn't use mincemeat mixes or prepared pie crusts. It's homemade, like ma (or grandma) used to make. Enjoy it! I made it for my father for Father's Day (he loves mince pie).

Provided by Kim Slawson

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time 2h30m

Yield 8

Number Of Ingredients 17

½ cup cold butter
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup cold water
1 ½ cups raisins
5 apples - peeled, cored and chopped
2 tablespoons finely chopped grapefruit peel without white layer
⅓ cup orange juice
½ cup apple cider
¾ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ graham cracker, crushed
⅓ cup white sugar
¾ cup all-purpose flour
6 tablespoons butter
½ graham cracker, crushed

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.

Nutrition Facts : Calories 558.6 calories, Carbohydrate 92.2 g, Cholesterol 53.4 mg, Fat 21 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 12.9 g, Sodium 306.1 mg, Sugar 55.4 g

CLASSIC MINCEMEAT PIE



Classic Mincemeat Pie image

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

1 (15 ounce) package refrigerated pie crusts, both crusts softened as directed on package
1 (29 ounce) jar Crosse & Blackwell® Mincemeat Filling & Topping or Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
1 tablespoon Vanilla ice cream

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

CUSTARD MERINGUE PIE



Custard Meringue Pie image

Each bite of this light and fluffy pie will nearly melt in your mouth. The cracker-crumb crust holds a smooth vanilla filling topped with an airy meringue and a sprinkling of more crumbs. Everyone will crave a second slice! -Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 17

1-1/4 cups crushed Holland Rusks or graham crackers
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
FILLING:
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
3 egg yolks, lightly beaten
1 tablespoon butter, softened
1-1/2 teaspoons vanilla extract
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon almond extract
6 tablespoons sugar

Steps:

  • In a small bowl, combine the first four ingredients; set aside 2 tablespoons. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. , Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minute. Remove from the heat. , Stir in a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Pour filling into crust. , In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until high stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing to crust. Sprinkle with reserved crumbs. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 371 calories, Fat 16g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 397mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 6g protein.

CUSTARD & CRUMBLE MINCE PIES



Custard & crumble mince pies image

A twist on a festive favourite, adding a layer of creamy custard and a delectable crumbly topping makes an irresistible and more mellow mince pie

Provided by Jane Hornby

Categories     Dessert, Treat

Time 45m

Yield makes 12

Number Of Ingredients 6

125g unsalted butter , cold from the fridge
185g plain flour , plus extra for dusting
3 tbsp golden caster sugar
1 large egg
180g mincemeat
120g pot custard

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven on the middle shelf.
  • Cut the butter into small cubes. Sift the flour into a large mixing bowl and add a pinch of salt.
  • Tip the butter into the flour and use your fingers to rub the two together until it resembles breadcrumbs.
  • Stir in 2 tbsp of the sugar. Scoop a heaped half cup (85g) of the crumbs into a smaller bowl and set aside.
  • Have two small bowls ready. Crack the egg on the side of one bowl, then carefully pull the shell apart in two halves, letting the yolk nestle into one side. Let the white drain away from the yolk into one bowl and put the yolk into the other bowl.
  • Beat the egg yolk with a fork, then add it to the bigger bowl of butter and flour mix. Use a cutlery knife to stir the yolk into the crumbs.
  • Put your hand in the bowl and squeeze the crumbs together to make a ball. Knead the pastry a few times until smooth.
  • Sprinkle some flour over your work surface. Sprinkle a little more over the pastry and roll it out to the thickness of two £1 coins.
  • Stamp the pastry with an 8cm cutter, re-rolling the trimmings to make 12 rounds.
  • Gently push the rounds of pastry into the bun tin. Spoon 1 heaped tsp of the custard into each pastry case, followed by the mincemeat on top.
  • Add the final 1 tbsp sugar to the smaller bowl of crumb mix. Pinch it together to make bigger clumps and mound it on top of the mincemeat.
  • Slide the bun tin on top of the baking sheet and bake for 15 mins until golden brown and the custard and mincemeat are starting to bubble.
  • Cool in the tin for 15 mins, then carefully lift the pies onto a rack and leave to cool. Will keep for 2 days in an airtight tin.

Nutrition Facts : Calories 212 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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