Lindas Mincemeat Meatless Pie Filling Recipes

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MEATLESS MINCEMEAT PIE



Meatless Mincemeat Pie image

A sweet mincemeat treat! May use brandy or apple juice in place of the rum.

Provided by MARBALET

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time P1D

Yield 8

Number Of Ingredients 7

1 (18 ounce) jar prepared mincemeat pie filling
1 ½ cups chopped walnuts
2 apple - peeled, cored, and chopped
½ cup packed brown sugar
¼ cup rum
1 tablespoon lemon juice
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
  • Bake in preheated oven on low shelf for 40 minutes or until golden brown.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 60.2 g, Fat 23.5 g, Fiber 5.8 g, Protein 4.8 g, SaturatedFat 4.2 g, Sodium 260.9 mg, Sugar 42.1 g

MEATLESS MINCE MEAT PIE



Meatless Mince Meat Pie image

Provided by Food Network

Time 25m

Yield 16 tartlets

Number Of Ingredients 17

2 pounds puff pastry
1 pound cooked sweet potato, skins removed, cooled
1 pound McIntosh apples, peeled and cored
1/2 cup dark brown sugar
1/4 cup molasses
1/2 cup apple cider
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup Frangelico or Amaretto
1/2 cup dried currants
1/2 cup raisins
1/2 cup citron
1/2 cup walnuts
3 navel oranges, cut in paper thin rounds

Steps:

  • Preheat oven to 425 degrees F.
  • Cut puff pastry into 4-inch squares and fit into fluted individual tartlet pans or brioche tartlet tins. Cover with parchment and fill with pie weights, or beans. Bake 12 to 14 minutes or until golden brown. Remove from oven. Lift out parchment and weights and cool tartlets on a rack.
  • Place the sweet potato pulp in a food processor. Add the apples and pulse until coarse. Add the sugar, molasses, cider, cinnamon, mace, ginger, cloves, nutmeg, and Frangelico or Amaretto and pulse to combine. Fold in the currants, raisins, citron, and walnuts. Pour equal amounts of the filling into baked tartlet shells and refrigerate.
  • On a non-stick cookie sheet, lay out orange slices and sprinkle with sugar. Dry in 425 degree F oven for about 7 minutes or until caramelized.
  • Garnish tartlets with whipped cream and orange slices.

MEATLESS MINCEMEAT



Meatless Mincemeat image

Mincemeat is a cooked mixture of minced foods and spices. Usually made with meat, this is a meatless version!

Provided by Sharon123

Categories     Pie

Time 50m

Yield 3 pies worth of filling

Number Of Ingredients 10

1 large orange
1 small lemon
1 (15 ounce) box seedless raisins
3 lbs tart apples, cored (9 medium)
1 1/2 cups apple cider
3 cups firmly packed brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cloves

Steps:

  • Remove seeds from orange and lemon.
  • Using coarse blade, force fruit through food chopper with raisins and unpeeled apples.
  • Add cider.
  • Put in kettle and bring to boil.
  • Simmer, uncovered, for 15 minutes.
  • Add remaining ingredients, and simmer for 20 minutes longer, or until thick.
  • Makes enough filling for three 9-inch pies.

LINDA'S MINCEMEAT (MEATLESS PIE FILLING)



LINDA'S MINCEMEAT (MEATLESS PIE FILLING) image

Categories     Fruit     Lemon     Apple     Berry     Orange

Number Of Ingredients 15

1 pound cranberries
2 cups water
1 recipe - 4 1/2 apples, peeled, cored and ground
1 pound raisins
1 1/2 cans (16 ounce) gooseberries
1 1/2 cans (16 ounce) pitted sour red pie cherries
1 cup brandy
1 tablespoon lemon zest
1 tablespoon orange zest
1 cup distilled white vinegar
2 cups white sugar
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 tablespoon ground cinnamon
1 tablespoon ground allspice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cranberries in a large saucepan and pour water over them. Simmer on low heat until cranberries begin to split. Remove from heat and pour into a large ovenproof baking dish.
  • To cranberries add apples, raisins, gooseberries, cherries, brandy, lemon rind, orange rind, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. Stir this mixture thoroughly and cover dish.
  • Place dish in preheated oven. Heat for 30 minutes, stirring occasionally.
  • Sterilize enough canning jars and lids to fit all mincemeat.
  • Place a wire rack in the bottom of a large stock pot and fill halfway with water. Bring water to a rolling boil.
  • Pack mincemeat into sterilized jars, ensuring that there are no spaces or air bubbles. Fill jars all the way to the top and screw on lids. Carefully lower jars into boiling water using a holder. Make sure jars have at least 2 inches of space between them. Pour more boiling water over jars if necessary, so that they are covered by 2 inches of water. Cover pot and process for 30 minutes.
  • Carefully lift jars out of water using a holder, and place on a wooden or cloth-covered surface, at least 2 inches apart. Allow to cool, then check seal by pressing on jar lid. A properly sealed lid will not move up or down at all.
  • Mincemeat should be aged for 2 or 3 months before using.

NO MEAT MINCE PIE



No Meat Mince Pie image

An easy apple spice pie. This recipe is my modification of a 1989 Vegetarian Times recipe. I serve it every Thanksgiving.

Provided by judijo

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

4 medium apples, peeled and diced to 1/2-inch pieces
1 cup raisins
1 cup water
1 cup sugar
1 orange rind, grated and juiced
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 tablespoon extract, brandy or 1 tablespoon rum
2 pie crusts

Steps:

  • In saucepan, mix apples, raisins, sugar, water, orange peel and juice.
  • Cover and simmer until the apples are very soft, 15 minutes.
  • Stir in brown sugar, spices, and extract. Simmer another 2-5 minutes.
  • Pour slightly cooled mixture into crust in 9 inch pan. Layout or lattice second crust over mixture.
  • Bake 30 minutes at 450°F.

MY OWN MINCEMEAT PIE FILLING



My Own Mincemeat Pie Filling image

I have used lots of different mincemeat recipes, and created my own, using the most delicious and inexpensive combinations (but really, this recipe is very traditional, nevertheless). You may devise whatever combinations are convenient and inexpensive for you. Throw in whatever's in season, also leftovers you've got (cranberry sauce from Thanksgiving, oatmeal from breakfast, old bread, etc.) Mincemeat will take anything, it seems, and still taste just exactly the same -- that is, exquisite! So for Heaven's sake make whatever changes are thrifty for you, but you may keep the quantities about the same.

Provided by Rosa Christine Reeve

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h40m

Yield 8

Number Of Ingredients 15

1 pound ground beef
½ cup ground suet (white beef fat)
4 apples - peeled, cored and chopped
1 cup brown sugar
1 cup brandy
¾ cup raisins, chopped
½ cup walnuts, chopped
½ cup chopped dried mixed fruit
½ cup candied mixed fruit peel, chopped
1 lemon, juiced
1 teaspoon salt
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves

Steps:

  • Place the ground beef into a skillet over medium heat, and cook and stir until the beef is well browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
  • In a large cast-iron or other heavy skillet over medium heat, mix the cooked beef, suet, apples, brown sugar, brandy, raisins, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves. Stir the mincemeat until thoroughly combined and the sugar has dissolved, and bring the mixture to a boil. Reduce heat to a simmer, and cook until the flavors have blended and the mincemeat filling is thickened, about 1 hour. Stir occasionally.
  • Use as mincemeat pie filling.

Nutrition Facts : Calories 568.6 calories, Carbohydrate 59.8 g, Cholesterol 42.9 mg, Fat 23.6 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 9.7 g, Sodium 334.4 mg, Sugar 34.3 g

MINCEMEAT PIE FILLING



Mincemeat Pie Filling image

A friend gave me this recipe for mincemeat many years ago. It is so good that even those who do not care for mincemeat pie likes it. If preferred, use molasses instead of sorghum. Also, apricot juice can be substituted for the pineapple juice. This makes enough filling for 2 (9 inch) pies.

Provided by Dmarcks

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time P1D

Yield 16

Number Of Ingredients 13

1 ½ cups diced cooked beef
4 cups chopped apples
1 ½ cups raisins
¼ cup sweet pickle juice
¼ cup pineapple juice
1 large orange, peeled, sectioned, and cut into bite-size
½ teaspoon salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 ½ cups white sugar
½ cup sorghum
1 cup beef broth

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.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 43.7 g, Cholesterol 15.8 mg, Fat 4.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 136.3 mg, Sugar 31.5 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

4 boiled beef tongues or 4 -6 lbs stewing beef
4 lbs sugar
2 lbs raisins
2 lbs currants
1/2 lb candied citron peel, finely cut
6 lbs tart apples (Granny Smiths)
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon ground cloves
2 whole nutmegs, grated
2 1/2 lbs suet, finely chopped
1/2 lb candied orange peel, finely cut
1/2 lb candied lemon peel, finely cut
1/2 lb almonds, finely chopped
1 tablespoon salt
4 oranges, grated peel and juice of
4 lemons, grated peel and juice of
1 quart brandy
2 quarts whiskey

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

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