Modern Mince Pie Recipes

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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

MODERN MINCEMEAT FOR PIE



Modern Mincemeat for Pie image

This is a meatless mincemeat that is a little sweeter than the old fashioned variety with meat. This recipe makes 1 pie and the "curing" for the mincemeat is not included in the prep time. I made this mincemeat for a pie and it has a wonderful mincemeat flavor although I found it to be a little dry. Next time I will add the the juice from one orange to this or some apple juice.

Provided by Chris Reynolds

Categories     Pie

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 19

1/3 cup raisins
2/3 cup golden raisin
2/3 cup currants
2/3 cup dark brown sugar, packed
1/2 cup blanched almond, finely chopped
1/2 cup candied citrus peel, finely chopped
1/4 cup finely chopped beef suet
3 tablespoons cognac
1 1/2 tablespoons dark rum
1 teaspoon grated orange zest
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 pinch ground mace
1 pinch ginger
1 granny smith apple (cored and finely chopped)
1 lemon, zest of, grated
1 lemon, juice of
1 double crust pie crust

Steps:

  • Grate the zest of the lemon and mix it and the lemon juice to the rest of the ingredients.
  • Transfer the mixture to a 1-quart jar. Cover and refrigerate for at least two days and preferably two weeks.
  • Make dough, prepare crust, and add the filling.
  • Heat oven to 350 degrees. Bake until golden, about 1 hour.

MODERN MINCE PIE



Modern Mince Pie image

Categories     Rum     Fruit     Dessert     Bake     Thanksgiving     Currant     Prune     Raisin     Apple     Spice     Brandy     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 20

3 1/2 pounds small pippin apples (about 7), peeled, cored, chopped
1/2 cup chopped pitted prunes
1/2 cup golden raisins
1/2 cup dried currants
1/2 cup firmly packed dark brown sugar
1/4 cup unsulfured (light) molasses
1/4 cup brandy
1/4 cup orange juice
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 tablespoons dark rum
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Pinch of salt
2 Buttermilk Pie Crust Dough disks
Milk
Rum raisin ice cream (optional)

Steps:

  • Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)
  • Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.
  • Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.

TRADITIONAL MINCEMEAT PIE



Traditional Mincemeat Pie image

This recipe calls for meat, as all mincemeat did beginning in the 12th century. It is not as sweet as modern mincemeat. This recipe makes 1 pie and does not include the "curing" time for the mincemeat.

Provided by Chris Reynolds

Categories     Pie

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 13

2 cups beef suet, finely chopped
3/4 cup currants
3/4 cup rump steak, finely chopped (about 3 oz)
1/2 cup raisins
1/2 cup dark brown sugar, firmly packed
2 tablespoons brandy
1 1/2 teaspoons candied citron peel, finely chopped
1 1/2 teaspoons candied orange peel, finely chopped
1 teaspoon fresh lemon juice
1/4 teaspoon grated nutmeg
1 1/2 granny smith apples (cored and finely chopped)
1/2 lemon, zest of, grated
1 double crust pie crust

Steps:

  • Mix ingredients well.
  • Transfer to a 1-quart jar. Cover and refrigerate for at least two days and preferably for two weeks.
  • Make dough, prepare pie crust, and add filling.
  • Heat oven to 350 degrees. Bake until golden, about 1 hour.

Nutrition Facts : Calories 1150.3, Fat 92, SaturatedFat 44.8, Cholesterol 51.4, Sodium 340.8, Carbohydrate 74.1, Fiber 3.5, Sugar 40.6, Protein 6.2

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