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Traditional Mincemeat Pie

Christmas pie by william henry hunt 1790 1864 a note about sugar.

Traditional mincemeat pie. Stored in an airtight container the mincemeat pies will keep for up to 4 days. Another traditional topping is hard sauce known as brandy butter outside the us. Centuries ago mincemeat was far less sweet than it is today. Roll out remaining pastry dough on floured surface.

Place rack in lowest position in oven. Line 9 pie plate with pastry. Beetons book of household management. Cut a few slits near center to vent steam.

It is the only dessert he wanted on both thanksgiving and christmas. If you dont eat meat look for a vegetarian version or make mincemeat using an alternative fat such as cold butter or shortening. We always made a pie for him and sometimes he and i were the only. Whisk egg and water in small cup until blended if desired.

Also apricot juice can be substituted for the pineapple juice. These traditional mincemeat pies are made in loving memory of our father who we lost this year. Turn mincemeat into crust. Though it was made with fruits to add sweetness and to help preserve it the fructose content no sugar was added.

Spread or place a dollop of brandy butter over the hot mincemeat pie and let it melt. Mincemeat is a classic pie flavor that traditionally contains fruit pecans brandy and citrus zest. Weve made it easy as ever to try your hand at this old fashioned treat with a recipe that only requires 25 minutes of prep. Cover filling with top crust.

Makes one 9 inch pie. Cut slits near center. Cover with top crust. How to make traditional mincemeat pie.

A friend gave me this recipe for mincemeat many years ago. Shortcrust pastry used in this recipe is a traditional mince pie case but some like puff pastry. Roll out half of pastry dough on floured surface and line 9 inch pie plate. This pie is a unique combination of savory and sweet and even though it might not be as popular as it once was mincemeat pie is a true old fashioned taste of history.

You can make quick flaky mince pies by substituting thawed frozen puff pastry. Seal and flute edges. This makes enough filling for 2 9 inch pies. Heat oven to 4250f.

If preferred use molasses instead of sorghum.