Mincemeat Pie Recipes

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MINCEMEAT PIE



Mincemeat Pie image

Today's prepared mincemeat fillings rarely include suet or meat, as they did in the seventeenth century, and can be found in grocery stores around the holidays. Before baking the pie, pierce the upper crust in a decorative pattern with a paring knife to allow steam to escape.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 6

All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
2 prepared twenty-seven-ounce jars mincemeat
1 McIntosh apple, peeled, cored, seeded, and grated
1 tablespoon brandy
Grated zest of 1 lemon

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.

MINCEMEAT PIE



Mincemeat Pie image

Provided by Alton Brown

Categories     dessert

Time P3DT1h15m

Yield 2 1/2 pounds or 5 cups

Number Of Ingredients 22

2 Granny Smith Apples, peeled, cored and quartered
8 ounces golden raisins
6 ounces dark brown sugar
4 ounces dried figs, coarsely chopped
2 ounces dried cherries
2 ounces beef suet, coarsely chopped
1-ounce crystallized ginger, coarsely chopped
1/2 cup brandy
1 orange, zested and juiced
1 lemon, zested and juiced
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly ground clove
Cornmeal crust, recipe follows
12 ounces all-purpose flour, plus additional for dusting
2 1/2 ounces stone ground cornmeal
1 1/2 ounces sugar, plus extra for the crust
1 teaspoon table salt
8 ounces very cold unsalted butter
2 ounces apple cider or juice
2 ounces cold water
1 egg beaten with 1 teaspoon water

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.

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

MINCEMEAT HAND PIES



Mincemeat Hand Pies image

Inspired by traditional mincemeat pies, we filled turnovers with dried fruit seasoned with cinnamon, ginger, and cardamom. Lard in the crust, in lieu of the usual suet, makes it sublimely flaky. Per English custom, brandy butter is served alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes about 24

Number Of Ingredients 20

1 medium baking apple (1/2 pound; such as Rome or Cortland), peeled and cut into 1/2-inch pieces
2 ounces dried California apricots, cut into 1/4-inch dice
2 ounces dried red plums, cut into 1/4-inch dice
2 ounces golden raisins
5 ounces Medjool dates, pitted and cut into 1/4-inch pieces
1 ounce candied lemon peel, cut into 1/4-inch dice
1 ounce candied orange peel, cut into 1/4-inch dice
1/2 teaspoon finely chopped lemon zest, plus 2 tablespoons fresh lemon juice
3/4 teaspoon finely chopped orange zest, plus 2 tablespoons fresh orange juice
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cardamom
3 tablespoons Cognac
All-purpose flour, for work surface
Lucinda Scala Quinn's Pate Brisee made with lard (kept as one whole disk)
1 large egg, lightly beaten
Fine sanding sugar, for sprinkling
Brandy Butter

Steps:

  • Make the mincemeat: Stir fruits, candied peels, zests and juices, sugar, salt, spices, and 2 tablespoons water in a medium stockpot. Bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low. Cover, and cook, stirring occasionally, 10 minutes. Stir in Cognac; cook 2 minutes. Remove from heat; let mixture stand until cool. Mincemeat can be refrigerated in an airtight container up to 3 days.
  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to slightly less than 1/8 inch thick. Cut into twenty-four 4-inch squares, gathering together scraps and rerolling if needed. Place 1 tablespoon mincemeat in 1 corner of each square. Brush edges with beaten egg. Fold each in half to form a triangle. Press edges to seal. Transfer to a baking sheet lined with parchment paper. Pierce tops with tines of a fork. Refrigerate 15 minutes.
  • Brush tops with beaten egg; sprinkle with sanding sugar. Bake until crust is golden brown and filling is bubbling, about 25 minutes. Transfer pies and parchment to a wire rack; let cool 15 minutes before serving. Serve warm or at room temperature, with brandy butter.

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.

MOM'S INFAMOUS MINCEMEAT PIE



Mom's Infamous Mincemeat Pie image

Mom's 88 yrs. old now, but her mincemeat pie was a staple every year at the weekly Lenten Luncheons at our church as well as family holiday dinners. I wonder if it had anything to do with the half cup of brandy or rum mom would add to her pie.

Provided by Suzie

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

2 (9 ounce) packages mincemeat
1 large apple, diced very fine
1 cup raisins
2 1/2 cups water
1/2 cup brandy or 1/2 cup rum

Steps:

  • Break mincemeat into small pieces and put in saucepan.
  • Add diced apples, raisins, water and liquor.
  • Boil about 2 minutes; cool.
  • When mincemeat mixture is cool, put into pastry lined 9" pie pan; cover with top crust.
  • Prick top crust with folk.
  • Bake at 425 degrees for 35 minutes or until crust is golden brown.

MINCE PIES



Mince Pies image

Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 mini pies

Number Of Ingredients 19

4 cups all-purpose flour
2 teaspoons salt
1-1/3 cups shortening
1/2 cup plus 2 tablespoons ice water
FILLING:
1/4 pound ground beef
3 medium apples, peeled and chopped
1 medium apricot, peeled and chopped
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup unsweetened apple juice
1 tablespoon cider vinegar
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 cup rum
1 large egg, beaten
1 to 2 tablespoons coarse sugar

Steps:

  • In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.

Nutrition Facts : Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 302mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

MINCE PIES



Mince pies image

Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

Provided by Paul Hollywood

Categories     Dessert

Time 1h

Number Of Ingredients 9

1 large jar mincemeat (about 600g)
2 satsumas, segmented
1 apple, finely chopped
zest 1 lemon
little icing sugar, for dusting
375g plain flour
260g unsalted butter, softened
125g caster sugar, plus extra for sprinkling
1 large egg, plus 1 beaten egg for glazing

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.

Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.05 milligram of sodium

MINCEMEAT PIE



Mincemeat Pie image

Categories     Beef     Bake     Christmas     Dinner     Currant     Raisin     Apple     Brandy     Winter     Chill     Potluck     Gourmet

Yield Makes 8 servings

Number Of Ingredients 18

For mincemeat
2 Granny Smith apples, peeled and finely chopped
2/3 cup golden raisins
2/3 cup dark raisins
2/3 cup dried currants
1/2 cup packed dark brown sugar
2 oz shredded beef suet (1/2 cup)
1/4 cup brandy
2 tablespoons fresh lemon juice
2 teaspoons finely grated fresh lemon zest
2 teaspoons finely grated fresh orange zest
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
For pie
Pastry dough
1 large egg, lightly beaten
2 teaspoons granulated sugar
Accompaniment: whipped cream or premium vanilla ice cream

Steps:

  • Make mincemeat:
  • Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days.
  • Make pie:
  • Put a baking sheet in middle of oven and preheat oven to 400°F.
  • Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Stir mincemeat, then spoon into shell. Chill pie while rolling out top.
  • Roll out remaining disk into a 10-inch round on lightly floured surface. Cut into 10 (1-inch-wide) strips with a fluted pastry wheel or a knife. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom crust, leaving a 1/2-inch overhang. Seal edges and crimp decoratively. Brush lattice and edge with some of egg and sprinkle with sugar.
  • Bake until pastry is golden brown, 50 minutes to 1 hour. (If pastry rim gets too dark, tent with foil.) Cool 2 hours before serving.

MINI MINCEMEAT PIES



Mini Mincemeat Pies image

Categories     Food Processor     Ginger     Dessert     Bake     Christmas     Orange     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 18

Number Of Ingredients 11

1 3/4 cups all purpose flour
10 tablespoons powdered sugar
3 1/4 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
2 tablespoons (or more) orange juice
3/4 cup purchased mincemeat from jar
3 tablespoons minced crystallized ginger
1/4 teaspoon ground cinnamon
1 egg, beaten to blend (for glaze)

Steps:

  • Mix flour, 6 tablespoons powdered sugar, 2 1/2 teaspoons orange peel and salt in processor. Add butter; process until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons orange juice in small bowl. Add to processor; blend until moist clumps form, adding more juice by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Chill 30 minutes.
  • Butter eighteen 1 3/4-inch-diameter mini muffin cups. Mix mincemeat, crystallized ginger, cinnamon, remaining 4 tablespoons powdered sugar and 3/4 teaspoon peel in small bowl. Roll out dough on floured surface to 17-inch round. Using 2 1/2-inch-diameter cookie cutter, cut out 18 dough rounds. Press 1 round into bottom and up sides of each muffin cup. Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 18 more dough rounds (reroll dough if necessary). Fill crust in each muffin cup with 1 heaping teaspoon filling. Brush edges of smaller dough rounds with some of egg glaze. Place 1 round atop filling in each muffin cup, glazed side down, pressing dough edges to seal. Cut small X in center of each pie. (Can be made 4 hours ahead. Cover pies and remaining glaze separately and chill.)
  • Preheat oven to 375°F. Brush pies with remaining egg glaze. Bake until crusts are golden, about 20 minutes. Using small knife, cut around pies to loosen; turn out onto rack. Serve warm or at room temperature.

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MINCEMEAT PIE FILLING RECIPE | BON APPéTIT
2015-11-19 Simmer apples, apple cider, candied cherries, brown sugar, apricots, dried cherries, cranberries, currants, figs, orange zest, orange juice, golden raisins, raisins ...
From bonappetit.com
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MINCED BEEF PIE RECIPE - BBC FOOD
How-to-videos Method Preheat the oven to 200C/400F/Gas 6. Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it …
From bbc.co.uk
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MINCEMEAT CAKE - EASY CHRISTMAS MINCE PIE CAKE - SEW WHITE
2021-11-29 Add the eggs and mix in, one at a time. Sieve the flour, baking powder and salt into the mixing bowl. Mix everything until well combined. Add the spices to the mix and stir in. Gently stir the mincemeat (mince pie filling) into the cake mix. Pour the mix into the prepared sheet pan/traybake tin and level out.
From sewwhite.com
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CLASSIC MINCEMEAT PIE - CROSSE AND BLACKWELL
Line 9-inch pie plate with 1 crust according to package instructions. Step 2. FILL crust with mincemeat. Cover with second crust. Seal and flute edges. Cut slits in top crust to vent steam. Step 3. BAKE 30 minutes or until golden brown. Cool completely on wire rack.
From crosseandblackwell.com
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MINCEMEAT RECIPES - NONE SUCH®
NONE SUCH® Mincemeat has been making occasions special with rich desserts. Of course there’s grandma’s mincemeat pie, a family tradition around the holidays. But don’t forget that NONE SUCH products can also help you make every day special with mouthwatering breads, muffins, cookies and more! Pumpkin Muffins. Prep: 10 Min Cook: 25 Min.
From nonesuchrecipes.com
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MOM'S MINCEMEAT PIE RECIPE - GRANT ACHATZ | FOOD & WINE
Directions Instructions Checklist Step 1 Make the crust In a small bowl, mix 1/2 cup of the flour with 1/4 cup of ice water until a paste forms. In a medium …
From foodandwine.com
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MOCK MINCEMEAT PIE RECIPE | BON APPéTIT
2009-09-08 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 …
From bonappetit.com
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TOO MUCH MINCEMEAT? 10 DELICIOUS RECIPES TO MAKE THE MOST OF IT …
2021-12-21 BBC Good Food’s recipe for mincemeat samosas is an active improvement on the traditional mince pie. The mincemeat is dolloped into thin filo, rather than smeared inside thick shortcrust, which ...
From theguardian.com
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EASY MINCE PIE SLICE TRAYBAKE RECIPE - WHAT THE REDHEAD SAID
2020-12-09 Preheat oven to 180C/350F/Gas 4. Grease or line a deep baking tray or oven dish with baking paper or baking parchment before lining with pastry. Spread the mincemeat over the pastry base. Cream the butter and sugar in a mixing …
From whattheredheadsaid.com
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MINCEMEAT PIE RECIPES | ALLRECIPES
Christmas Mince Pies 1 Tangy mince pies with a hint of orange in the pastry. Mincemeat/Pumpkin Chiffon Pie 3 Green Tomato Mincemeat Fried Pies 3 Mincemeat filling made from the early season OR late-season green tomatoes. This filling may be used with any fried pie recipe.
From allrecipes.com
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