Mincemeat pie
Mincemeat pie recipe in the thanksgiving category
Recipe ingredients:
- Mincemeat:
- 1 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches and figs, about 3/4 pound total
- 1/2 cup pitted dates
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1/3 cup sugar
- 1/2 cup dried cranberries, about 3 ounces
- 2 cups plus 2 tablespoons water
- 1 tablespoon cornstarch
- 2 tablespoons brandy
- 2 recipes pastry dough
- 3/4 cup pecans, about 3 ounces
- 1/2 tablespoon water
- 1 large egg yolk
- 1 tablespoon sugar
Recipe method:
- Mincemeat:
- In a food processor coarsely chop mixed dried fruit and dates with spices, salt and sugar.
- In a heavy saucepan combine dried-fruit mixture, cranberries and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender. Mixture will be very thick.
- In a small bowl stir together cornstarch and 2 tablespoons water until combined well.
- Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently, 2 minutes.
- Stir in brandy and cool mincemeat.
- Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.
- Bring mincemeat to room temperature before proceeding.
- Preheat oven to 375F.
- Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13-inch round, about 1/8 inch thick.
- Fit round into a 9-inch, 1-quart, glass pie plate and trim edge, leaving a 1/2-inch overhang.
- Chill shell, covered, 30 minutes or until firm.
- Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes.
- Stir pecans into mincemeat and spoon into shell, smoothing top.
- Roll out remaining dough 1/8 inch thick and arrange over filling.
- Trim dough, leaving a 3/4-inch overhang and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
- In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash.
- Sprinkle crust with sugar and with a knife cut several steam vents.
- Bake pie in middle of oven until crust is golden, 30 to 35 minutes and transfer to a rack to cool.
- Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.
Tags: mincemeat, pie, recipe, thanksgiving, recipes, cooking