Friday, December 26, 2014

Mince Pie

In preparation for a family Christmas, I decided to try my hand at a Mincemeat Pie. This is a heavily spiced pie that is filled with a modernized version of traditional mincemeat.

Mince Pie
makes 1 9 inch pie

prepared 2-pie crust recipe (to follow)
3/4 cup finely chopped beef, cooked
2 1/2 cup chopped apples
3/4 cup raisins (I used a mix of golden and regular)
1/4 cup candied citrus fruit peel (citron used in fruit cakes)
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 cup demerara sugar
zest and juice of 1 orange
4 oz. brandy

Preheat oven to 400. Line a 9 inch pie pan with bottom crust.

You do not have to cook the mincemeat if you do not wish to. I was in a hurry and needed to rush my pie along a little, so I tossed it all in a pot and cooked over low heat, stirring frequently, until sugar was melted and apples began to soften.

Pour into prepared pie crust. Top with second crust. Bake at 400 for about 20 minutes, until crust is nicely browned.

(If you are really late, you rush and don't even weave the lattice crust together). If doing a lattice crust, make sure to use a little egg wash to make it all stick together properly.

Simple Oil Pie Crust Recipe (again for when you're in a hurry)
makes 2 crusts

3 cups unbleached all-purpose flour
1 tsp. salt
1/2 tsp. baking powder
2/3 cup  vegetable oil
3 to 6 tbsp. water or milk
Whisk together the dry ingredients. Whisk together the oil and water/milk and pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Divide dough in half. Pat half the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers. 
With the other half of the dough, roll out on a floured surface until less than 1/4 inch thick. Either place on top of the pie whole (remember to cut a few slips for the steam to escape),  cut into strips for lattice, or cut out shapes to overlap on the top of the pie.

Flute the edges together.

Bake as required for the pie.

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