Mincemeat Sundae 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.

MINCE PIES

Steps:

• Preheat oven to 400 degrees.
• Butter and flour a muffin tin. Roll out the pastry until it is about a quarter of an inch thick. Using a cookie cutter or a glass, cut it into three-inch rounds. Place half the rounds in the muffin tin (you may need two tins).
• Mix the brandy into the mincemeat. Place a tablespoon onto each pastry round. Beat the egg and use a little to moisten the edges of each round. Place a pastry top on each mincemeat round and press the edges together with a fork.
• With a sharp knife, make a slit in the top of each pie. Brush with egg and bake for 10 minutes. Reduce heat to 350 and bake for 10 more minutes or until the pies are golden. Remove from oven and cool on a rack. Dust with sugar and serve hot or cold.

FUDGE SUNDAE PIE

Steps:

• In heavy pan, cook milk, chocolate chips and salt on low heat until chocolate melts.
• Remove from heat and add marshmallows; stir until smooth.
• Cool.
• Arrange vanilla wafers in bottom and up sides of 9 inch pie plate.
• Spread half the ice cream over wafers.
• Spread half the chocolate mixture over ice cream.
• Repeat layers.
• Sprinkle with nuts.
• Freeze until firm.

ENGLISH MINCE PIES

Steps:

• Put the flour in a bowl. Chop the butter and blend it into the flour with the tips of your fingers (or with a pastry blender), adding the salt and sugar until it is like bread crumbs. Add the water gradually and work into a dough, moistening with more water as needed. Put the dough on a floured board and knead with the palm of your hand. Shape into a ball and refrigerate for half an hour.
• Preheat oven to 400 degrees.
• Mix the brandy into the mincemeat. Roll the pastry out thin and cut in rounds half an inch larger than your cupcake tins. Use a glass or a cutter to cut rounds for the lids. Dust the baking tin with flour, fill each cupcake round with a round of pastry, and fill with mincemeat - not too full or it will boil over during cooking. Press on the lids, crimping the edges together.
• Brush each pie with a little beaten egg and bake in the oven for eight to 10 minutes.

MINCEMEAT SUNDAE PIE

Steps:

• FOR THE CRUST: Combine wafer crumbs, pecans, butter, sugar & cinnamon.
• Press into bottom & 1 1/2" up side of 10" greased springform pan.
• Freeze for 30 minutes.
• FOR THE FILLING: Place ice cream in bowl, & let stand at room temperature for 10-15 minutes to soften.
• Stir in mincemeat until evenly distributed.
• Carefully pack into crumb crust.
• Cover & freeze overnight or for up to 4 weeks.
• FOR THE CARAMEL SAUCE: In saucepan, bring sugar & cream to boil.
• Stirring occasionally, cook for 3-4 minutes or until thickened enough to coat spoon. DO NOT OVER COOK.
• Stir in vanilla, & let cool 3 minutes. [Sauce can be cooked completely & stored in airtight container for up to 4 weeks. Reheat over medium heat before serving.].
• To serve, drizzle caramel sauce over pieces of pie.
• To make it even more festive, chop a maraschino cherry for each slice of pie, & sprinkle over the caramel sauce.