Best 3 Best Mincemeat Pie Recipes
Baking a mincemeat pie can be a delightful experience, capturing the essence of festive cheer and culinary expertise. Whether you are a seasoned baker or embarking on your first baking adventure, crafting the perfect mincemeat pie demands attention to detail, a blend of traditional ingredients, and a touch of personal flair. In this comprehensive guide, we will take you on a journey through the history and significance of mincemeat pie, unraveling the secrets of its unique flavors. We will delve into the art of selecting prime ingredients, such as succulent minced meat, aromatic spices, and plump dried fruits, ensuring every bite is a symphony of taste. Additionally, we will provide step-by-step instructions for preparing and assembling the perfect pie crust, encompassing both classic shortcrust pastry and flaky puff pastry options. Embark on this culinary odyssey with us as we explore the world of mincemeat pies, transforming your kitchen into a haven of festive aromas and creating a masterpiece that will bring joy to all who taste it.
Check out the recipes below so you can choose the best recipe for yourself!
MINCEMEAT PIE
Provided by Alton Brown
Categories dessert
Time P3DT1h15m
Yield 2 1/2 pounds or 5 cups
Number Of Ingredients 22
Steps:
- 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 finely chop the apples, dried fruit and suet by hand.
- 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.
CLASSIC MINCEMEAT PIE
Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 40m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g
BEST MINCE PIES EVER
I can't describe how much nicer these are than shop-bought mince pies. The pastry is almost like shortbread, none of that doughy horrible stuff. If you can't be bothered to make your own mincemeat, just use a really good quality shop-bought one. The one I use here has no beef suet, so it suitable for vegetarians. A quick tip for forming the cases: I find that if I mould them straight into the tin, it's quite tricky to remove them once cooked, so I line the tin with clingfilm, make the cases then pull up the film to remove the cases and pop them back in the holes.
Provided by Snowbunny Andorra
Categories Pie
Time 30m
Yield 12 pies
Number Of Ingredients 6
Steps:
- Preheat your oven to 200°C.
- Rub together the flour and butter (or whizz up in a food processor).
- Add the sugar and salt and mix thoroughly.
- Knead the mixture together. Don't add any water. You'll think there's no way it's ever going to stick into a ball, but it will after a few minutes of kneading.
- Take walnut-sized balls of the pastry and push them into the holes of a 12-cake cupcake tin, forming them into case shapes.
- Fill each with some of the mincemeat.
- Form lids for each pie from a slightly smaller ball of dough, patted out flat to fit. Push the edges onto the sides of the case - they will stick together without the need for any egg or milk.
- At this point, you can freeze the pies until needed.
- Brush the tops with the beaten egg and bake for 20 minutes, or until golden.
- Serve hot or cold, dusted with icing sugar, with lashings of brandy butter.
Nutrition Facts : Calories 368.8, Fat 15.9, SaturatedFat 9.8, Cholesterol 53.4, Sodium 27.5, Carbohydrate 52.3, Fiber 1.2, Sugar 19.8, Protein 4.4
Tips:
- Choose the right mincemeat: Use a good quality store-bought mincemeat or make your own from scratch. If you're using store-bought mincemeat, look for one that has a high fruit content and is not too sweet.
- Use fresh ingredients: Make sure your butter and eggs are fresh. This will give your pie a better flavor and texture.
- Don't overwork the pastry: When you're making the pastry, be careful not to overwork it. This will make it tough.
- Chill the dough before rolling it out: Chilling the dough before you roll it out will make it easier to work with and less likely to tear.
- Don't overfill the pie: When you're filling the pie, don't overfill it. This will make it difficult to seal the pie properly.
- Bake the pie at a high temperature: Baking the pie at a high temperature will help to create a golden brown crust.
- Let the pie cool before serving: Let the pie cool for at least 30 minutes before serving. This will help the filling to set and make the pie easier to slice.
Conclusion:
Mincemeat pie is a classic holiday dessert that is enjoyed by people of all ages. With its sweet and savory filling and flaky crust, it's the perfect way to end a festive meal. If you're looking for a delicious and easy-to-make mincemeat pie recipe, look no further. The recipes in this article are sure to please everyone at your table.
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