Pilgrim Apple Mincemeat Pie Recipes

CRANBERRY-APPLE PILGRIM PIE

Steps:

• Heat oven to 400ºF.
• Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch round.
• Mix dry pudding mix and cinnamon in large bowl until blended. Add fruit, nuts and 2 Tbsp. water; mix lightly. Spoon onto crust to within 2 inches of edge; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.)
• Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with sugar.
• Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.

MOCK MINCEMEAT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Stir the raisins, apples, orange zest, orange juice, and apple cider together in a pan. Simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. Stir in the sugar, cinnamon, cloves, and soda crackers until well blended. Refrigerate until ready to use, or pour apple mixture into the prepared pie crust. Top with the second crust. Pinch and crimp edges to seal the crusts. Pierce the top crust in several places with a fork.
• Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until top is golden brown, about 30 minutes more. Cool before serving.

APPLE MINCEMEAT PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place apples, butter, and lemon juice into a saucepan over medium heat, and cook, stirring often, until the apples are tender, 8 to 10 minutes. Stir in sugar, cinnamon, nutmeg, and vanilla extract. Mix in the mincemeat and walnuts until thoroughly combined, and set the pie filling aside.
• Fit a pie crust into a 9-inch pie dish; pour the filling into the crust. With a brush dipped in water, moisten the edge of the bottom crust. Top the pie with the second crust, and crimp the two crusts together with a fork to seal. Cut 4 slits into the top crust for steam vents. In a small bowl, whisk the egg yolk with water, and brush the yolk mixture over the top crust.
• Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove the pie from the oven, and cover the crust edges with strips of aluminum foil to prevent over baking. Return the pie to the oven, and bake until the crust is golden brown and the filling is bubbling, 30 to 35 more minutes.

APPLE MINCEMEAT PIE

Steps:

• 1. PLACE rack in lower half of oven. Heat oven to 425°F. Line 9-inch pie plate with 1 crust.
• 1. To substitute condensed mincemeat for ready-to-use mincemeat, crumble two (9 oz.) packages NONE SUCH® Condensed Mincemeat into small saucepan; add 1 1/2 cups water. Boil briskly 1 minute. Cool. Proceed as above.
• 2. TOSS apples with flour and butter in large bowl; turn into prepared crust. Spoon mincemeat evenly over apple mixture.
• 3. COVER with top crust. Seal and flute edges. Cut slits near center. Brush egg mixture over crust, if desired. Bake 10 minutes.
• 4. REDUCE oven temperature to 375°F. Bake 25 minutes longer or until golden. Cool. Garnish as 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.

MINCEMEAT PUMPKIN PIE

Steps:

• Spread mincemeat over the bottom of pastry shell. In a large bowl, beat the egg, pumpkin, sugar, cinnamon, ginger, nutmeg, salt and cloves just until smooth. Gradually stir in milk. , Pour over mincemeat. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

SOUR CREAM APPLE/MINCEMEAT PIE

Steps:

• Preheat oven 425'.
• In small saucepan comine mincemeat and apple juice, bring to a boil, boil 1 min.
• In med bowl stir flour into apple to coat.
• Add mincemeat.
• Put into into pie shell.
• Bake 25 min.
• Meanwhile in small mixer bowl, combine sour cream, eggs, sugar and vanilla; beat until smooth.
• Remove pie from oven; reduce heat to 325'.
• Spread sour cream mixture evenly over pie; bake 20 min.
• until set; cool, chill about 4hr.

NO MEAT MINCE PIE

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.