Mincemeat Custard Pie Recipes

MINCEMEAT CUSTARD PIES

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.

CUSTARD CRUNCH MINCEMEAT PIE

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.

MINCEMEAT CUSTARD PIE

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.

MINCEMEAT CHERRY PIE

Steps:

• Line a 9-in. pie plate with bottom pastry. Trim evenly with edge of plate. In a bowl, combine the remaining ingredients. Pour into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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.

CRANBERRY-MINCEMEAT PIE

Steps:

• Roll out 1/2 the pie crust and ease it into a 9-inch pie pan. Refrigerate.
• Preheat the oven to 450 degrees. In a bowl, combine the mincemeat, cranberry sauce and apple. Spread into the pie crust. Roll out the remaining dough and use it to cover the pie, sealing the edges with your fingers, and use a knife to cut a number of small vents in the top; alternatively, cut strips of dough and make a lattice top for the pie.
• Bake the pie for 10 minutes at 450 degrees. Lower the oven temperature to 350 and continue to bake for an additional 35 minutes, or until the crust is lightly browned and the filling is bubbly. Serve warm or at room temperature.

CUSTARD & CRUMBLE MINCE PIES

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.

CUSTARD-MINCEMEAT PIE WITH TOPPING

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.

MINCEMEAT PIE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll half the pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes. Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Spoon filling into the chilled piecrust.
• On a lightly floured surface, roll out remaining pate brisee to a 12-inch circle. Cover filling, trim evenly along edge, and press to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart. Place on prepared baking sheet.
• Bake for 15 minutes. Lower the temperature to 350 degrees. and bake until the crust is golden brown and the center bubbles, 45 to 50 minutes. Cool on a wire rack.