The best mincemeat pie

6 Servings

Ingredients

Quantity Ingredient
1 Lemon
1 Orange
¼ pounds Beef suet
2 ounces Almonds; 1/2 cup chopped
2 ounces Pecans; 2/3 cup chopped
2 ounces Walnuts; 2/3 cup chopped
¾ cup Raisins
¾ cup Golden raisins
1 cup Currants
¼ cup Molasses
1¼ cup Dark brown sugar
½ tablespoon Ground cinnamon
½ tablespoon Ground mace
1½ teaspoon Ground allspice
1½ teaspoon Ground cloves
1½ teaspoon Fresh ground nutmeg
¼ teaspoon Salt
¼ cup Sherry
¼ cup Brandy
¼ cup Bourbon
1 pounds Apples; about 4
Best Pie Pastry; (see recipe)
1 tablespoon Butter
¾ cup Heavy cream
2 tablespoons Granulated sugar
½ teaspoon Vanilla extract

Directions

MINCEMEAT

PASTRY

SWEETENED WHIPPED CREAM

PREPARATION: For the mincemeat, grate zest from the lemon and orange into a large bowl. Squeeze in the juice from each. Chop the beef suet, almonds, pecans, and walnuts and put into the bowl. Add raisins, currants, molasses, brown sugar, spices, salt, and liquors. Peel, core, and chop the apples.

Add apples to the mixture.

Put the mincemeat in a covered container in the refrigerator for at least 2 days. For best results, store for at least a week.

Mincemeat can be made several months ahead.

Make the Best Pie Pastry.

Heat oven to 425°F. On a lightly floured work surface, roll out the larger disc of dough and fit pastry into 9-inch pie pan. Put the mincemeat into the pie shell. Cut the tablespoon of butter into pieces and dot the top of the mincemeat.

Roll out the remaining dough. With a sharp knife or a serrated pastry wheel, cut rolled-out pastry into ½-inch-wide strips. Arrange half of the strips on top of the pie, twisting each gently. Add the remaining strips across the first strips to form a lattice. Trim off excess dough and flute or crimp edges.

Bake pie in oven for 10 minutes. Reduce heat to 350°F and continue to bake until crust is golden brown and filling is bubbly, about 40 minutes.

Pie can be baked several hours before serving.

For the Sweetened Whipped Cream, put the heavy cream, sugar, and vanilla in a bowl and whip until the cream holds soft peaks.

Cream can be whipped an hour ahead.

SERVING: Serve warm or at room temperature with a big dollop of whipped cream on each slice.

Yield: 1 9-inch pie

Prep Time: More than a day

NOTES : Wintery fruits, nuts and spices with fresh apples. You may want to make this mincemeat in a larger quantity. Stored in an air-tight container in the refrigerator, it keeps for several months. Since the mincemeat improves with age, make it at least a week ahead for a superb pie filling.

Add a few tablespoons of each of the alcohol flavorings if the mincemeat seems dry.

Recipe by: Cook's Magazine November 1987 Posted to recipelu-digest Volume 01 Number 295 by "Christopher E. Eaves" <cea260@...> on Nov 23, 97

Related recipes