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Traditional Mincemeat Pie

Cut slits near center.

Traditional mincemeat pie. It is the only dessert he wanted on both thanksgiving and christmas. We always made a pie for him and sometimes he and i were the only. Place rack in lowest position in oven. Roll out remaining pastry dough on floured surface.

Though it was made with fruits to add sweetness and to help preserve it the fructose content no sugar was added. These traditional mincemeat pies are made in loving memory of our father who we lost this year. This makes enough filling for 2 9 inch pies. Also apricot juice can be substituted for the pineapple juice.

Heat oven to 4250f. Cut a few slits near center to vent steam. A friend gave me this recipe for mincemeat many years ago. Roll out half of pastry dough on floured surface and line 9 inch pie plate.

It is so good that even those who do not care for mincemeat pie likes it. Centuries ago mincemeat was far less sweet than it is today. Makes one 9 inch pie. Preheat oven to 425 degrees.

Spread or place a dollop of brandy butter over the hot mincemeat pie and let it melt. Stored in an airtight container the mincemeat pies will keep for up to 4 days. If preferred use molasses instead of sorghum. Whisk egg and water in small cup until blended if desired.

Turn mincemeat into crust. Cover with top crust. Line 9 pie plate with pastry. If you dont eat meat look for a vegetarian version or make mincemeat using an alternative fat such as cold butter or shortening.

Traditional mincemeat pie this recipe for old fashioned mincemeat pie a version of one featured in the classic 1861 volume mrs. Seal and flute edges. Beetons book of household management. Cover filling with top crust.

Another traditional topping is hard sauce known as brandy butter outside the us. 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. Mincemeat is a classic pie flavor that traditionally contains fruit pecans brandy and citrus zest.

Shortcrust pastry used in this recipe is a traditional mince pie case but some like puff pastry.