Mincemeat Pie?!
Can you help, I want the one with rum or brandy in it..?
Answers: I would like a recipe for mincemeat pie. My hubby loves it , but I seem to be having a problem finding a ready made one.
Can you help, I want the one with rum or brandy in it..?
Here is a recipe that might be of some help to you .It's from a 1940s cookbook my wife has
Mincemeat pie
Line a 9-inch pie plate with any preferred pastry(you can use a premade crust to save time if you'd like).Fill with mincemeat, either homemade or commercial (Ready Mince is excellent. My wife's grandmother has used it for over forty years). Wet the edges of the crust, adjust the top crust, press edges firmly togetherness make several slits in the top. Bake in a hot oven (450 degrees F), then decrease to moderate (350 degrees F) and continue baking about 30 minutes.longer. While the pie is still hot insert a small funnel into one of the incisions and pour three (3) tablespoons of brandy.The liquid will spread over the filling. Return the pie to the oven for three (3) to four (4) minutes. Serve warm with cheese.
Crosse and Blackwell makes a pretty good mincemeat filling.
Go to the website and look in the seasonal products, they have the rum/brandy version or without.
Mincemeat Pie
INGREDIENTS:
1 3/4 cups all-purpose flour
1 teaspoon salt
1/3 cup cold shortening
1/3 cup cold margarine
1/3 cup ice cold water
1 jar (32 ounces) mincemeat
zest of 1 medium lemon
1 egg yolk
2 teaspoons milk
2 tablespoons light rum, optional
chopped pecans or walnuts, optional
PREPARATION:
Combine flour and salt in a mixing bowl, cut in cold shortening and margarine until mixture resembles small peas. Sprinkle with 1/3 cup ice water and quickly gather into a ball. Do not knead the dough or handle any more than necessary.
Wrap dough in waxed paper; refrigerate to chill, about 30 minutes to 1 hour.
Combine mincemeat with lemon zest; set aside.
On a floured surface, roll out about 2/3 of the chilled pastry; line a 9-inch pie plate with the pastry.
Trim edges and flute. Pour in mincemeat mixture. Roll out remaining pastry to 1/8-inch thickness and cut out 10 strips about 3/4-inch wide. Arrange 6 strips crosswise on pie and 4 strips lengthwise, woven in a lattice pattern. Trim ends of strips and press gently into sides of pie shell.
Beat egg yolk with milk; brush over the pastry. Bake in a preheated 425° oven for 10 minutes. Reduce heat to 350° and bake 25 to 30 minutes longer, or until done. If desired sprinkle with rum and chopped pecans or walnuts. Serve slightly warm with ice cream, if desired. Store pie, covered, in refrigerator.
I don't type recipes, tastes differ too much. Try allrecipes.com you will find several. I am the only one left in my family that likes it. I like mine with so much cinnamon and clove that it burns the tongue a little. Warm with whipped cream. Had both with rum and brany. I prefer the rum. The molasses flavor just seems right. Another brand, used to be the most popular is None-such. Darned good.
