Mincemeat Pie
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
50
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
230 g
Golden Raisins170 g
Dark Brown Sugar60 g
Dried Cherry1 cup
Brandy1 tsp
Nutmeg (freshly grated)1 tsp
Table Salt60 g
Apple Cider60 g
Water (cold)Directions:
1
Watch how to make this recipe
2
Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times
3
Place in an airtight container and store in the refrigerator for at least 3 days before using
4
Can be stored for up to 6 months
5
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
6
Transfer to a bowl and stir in the remaining ingredients
7
You may also finely chop the apples, dried fruit and suet by hand
8
Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine
9
Grate the cold butter on the large side of a box grater directly into the dry ingredients
10
Work together with your hands until the mixture is crumbly
11
Add the cider and water and stir with a spatula to combine
12
Knead the dough 5 to 6 times and spritz with additional water if the dough is dry
13
Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes
14
Preheat oven to 400 degrees F
15
Unwrap the dough and divide into 4 equal pieces
16
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
17
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
18
Brush the edges of the crust with egg wash and sprinkle lightly with sugar
19
Transfer the dough on the parchment to a half sheet pan
20
Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown
21
Repeat with the remaining dough
22
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
23
Trim the edges with a pizza cutter
24
Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan
25
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
26
Place in the oven and bake for 35 minutes or until the crust is golden
27
Remove from the oven and allow to cool for 30 to 45 minutes before serving
28
Yield: 10 to 12 servings