MinceMeat Pie Recipes

Check out recipe for Old-Fashioned Mincemeat Pie.

Unfortunately, most people have never tasted a true old-fashioned mincemeat pie (also called mince pie). The flavor of real mince meat pie (not the bottled version purchased at your local store) is sort of like a Middle Eastern mixture of cloves, cinnamon and nutmeg. There's a definite meaty taste, which I really liked, with an ever-so-slight sweet flavor. Check out Grandma Myers' Mincemeat Recipe and Elsie's Green Tomato Mincemeat Recipe.

Alton's Brown's Mincemeat Pie Recipe.............................

Ingredients

• 2 Granny Smith Apples, peeled, cored and quartered
• 8 ounces golden raisins
• 6 ounces dark brown sugar
• 4 ounces dried figs, coarsely chopped
• 2 ounces dried cherries
• 2 ounces beef suet, coarsely chopped
• 1-ounce crystallized ginger, coarsely chopped
• 1/2 cup brandy
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground allspice
• 1/4 teaspoon freshly ground clove
• Cornmeal crust, see recipe below

Directions

Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.

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. Transfer to a bowl and stir in the remaining ingredients. You may also finelychop the apples, dried fruit and suet by hand.

Cornmeal Crust:

• 12 ounces all-purpose flour, plus additional for dusting
• 2 1/2 ounces stone ground cornmeal
• 1 1/2 ounces sugar, plus extra for the crust
• 1 teaspoon table salt
• 8 ounces very cold unsalted butter
• 2 ounces apple cider or juice
• 2 ounces cold water
• 1 egg beaten with 1 teaspoon water

Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.

Preheat oven to 400 degrees F.

Unwrap the dough and divide into 4 equal pieces. 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. 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. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.

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. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. 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. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.

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http://allrecipes.com//HowTo/holiday-baking-mincemeat-pies/Detail.aspx

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MINCEMEAT PIE

MAKES TWO 9-INCH PIES (Recipe can be halved.)

Mincemeat pie is quite an oddity to someone who has never heard of it. I have read that mincemeat originated in Britain. Somewhere along the line, possibly on their migration across Europe to America, the Pennsylvania Dutch adopted it and made the pie often, so often that I thought it must have originated with them. Even though authentic mincemeat contains real meat, it is used in desserts. We lost our pie recipe a long time ago when my mother started using a commercially jarred mincemeat. Oddly enough, that variety contained dried fruits but no meat, as do most current day products and recipes. Since I am not a fan of dried fruits, I never cared for the meatless version of the pie. So, I searched and found a recipe by Jeff Smith that used meat. With my mother's help, I revised it to what she remembered as my grandmother's traditional mincemeat pie. This takes a bit of work, but it is quite good and worth making for a special treat during the Christmas season, which is when it was traditionally served. If you only need one pie, freeze or, as my grandmother used to do, can the remaining half of the filling for a later use. Alternately, you can easily halve the filling recipe.

INGREDIENTS

• 1-1/4 pounds lean beef stew meat
• 2-3/4 pounds Granny Smith apples, cored and chopped
• 1/3 pound beef suet, coarsely ground
• 3/4 pounds dark raisins
• 1/2 pound dark brown sugar
• 1/2 cup white vinegar
• 1/4 cup molasses
• 1/2 pound currants
• 1/2 cup apple juice
• 3/4 teaspoons ground cloves
• 3/4 teaspoons ground nutmeg
• 3/4 teaspoons ground allspice
• 3/4 teaspoons ground cinnamon
• 1/2 cup bourbon or rum, divided
• Pastry dough for two double crust pies (see recipe linked below)

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