classic mincemeat pie

Author of this recipe: Blaine Zysett

Classic Mincemeat Pie Recipe: Savor the tradition with our flavorful blend of fruits, spices, and a touch of spirits. Perfect for holiday gatherings! #mincemeatpie #bakingrecipes #holidaydesserts

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Ingredients

• - **Classic Mincemeat Pie Ingredients**
• - **Fruits:**
• - Apples (Grated)
• - Currants
• - Raisins
• - Citrus Fruits (Juiced & Zested): Orange, Lemon
• - **Spices:**
• - Cloves
• - Cinnamon
• - Nutmeg
• - Allspice
• - **Other Ingredients:**
• - Mincemeat Paste or Ground Beef/Fowl (Traditionally Beef)
• - Dark Brown Sugar
• - White Sugar
• - Rum or Brandy (Optional, for Added Flavor)
• - **Pie Crust:**
• - Flour
• - Cold Butter
• - Salt
• - Water
• - **Additional Tips:**
• - Egg Wash for Glaze
• - Shortening or Lard for Flakier Crust

Steps

1. **How to Make a Classic Mincemeat Pie: A Detailed Guide**
3. Creating a classic mincemeat pie is an art that has stood the test of time, perfect for festive occasions like Christmas or Thanksgiving. Follow these detailed steps to make your own delicious mincemeat pie.
5. ### Ingredients Needed
7. - **200g stewed apples**
8. - **100g currants**
9. - **50g glacé cherries (chopped)**
10. - **25g candied peel (peeled and chopped)**
11. - **75g sultanas or raisins**
12. - **35g dark brown sugar**
13. - **35g light brown sugar**
14. - **150ml brandy, rum, or sherry** (optional)
15. - **1 tsp ground cinnamon**
16. - **1/2 tsp ground allspice**
17. - **1/4 tsp nutmeg**
18. - **1/4 tsp cloves**
19. - **1/4 tsp salt**
20. - **175g beef suet (or vegetable shortening for a vegan version)**
21. - **100g dark muscovado sugar**
22. - **2 tbsp plain flour**
23. - **3 eggs, beaten**
25. ### Equipment Needed
27. - 9-inch pie dish
28. - Rolling pin
29. - Parchment paper
30. - Measuring cups and spoons
31. - Mixing bowls
32. - Pastry brush
33. - Pie tin or pot for suet mixture
35. ### Step-by-Step Guide
37. #### 1. **Prepare the Mincemeat Filling**
38. - In a large bowl, mix together the stewed apples, currants, glacé cherries (chopped), candied peel, sultanas, and both types of brown sugar.
39. - Add in your choice of brandy, rum, or sherry if using. This step helps to infuse the mixture with extra flavor, making it more aromatic and rich.
41. #### 2. **Create the Mincemeat Paste**
42. - In a smaller bowl, combine the suet (or vegetable shortening) and dark muscovado sugar until well blended.
43. - Add in the flour, stirring continuously to avoid lumps. This mixture will form the paste that binds everything together.
45. #### 3. **Mix the Mincemeat Paste into the Filling**
46. - Gradually add the suet mixture to the main bowl of ingredients and mix thoroughly with a wooden spoon.
47. - Ensure all ingredients are well-coated and combined before moving on to the next step.
49. #### 4. **Prepare the Pastry**
50. - In another large mixing bowl, bring together 250g of plain flour, 125ml cold water, and a pinch of salt.
51. - Mix until you achieve a smooth dough that is not too sticky but just pliable enough to roll out.
53. #### 5. **Roll Out the Pastry**
54. - On a floured surface, roll one half of the pastry into a large round shape suitable for your pie dish.
55. - Carefully transfer this rolled-out pastry into the prepared pie dish and trim any excess from the edges.
57. #### 6. **Add the Filling**
58. - Spoon the mincemeat mixture evenly onto the pastry in the dish, making sure not to overfill as it will need room to rise during baking.
60. #### 7. **Make a Crust Top**
61. - Roll out the remaining half of the dough and cut into strips for lattice work or shape into an oval top if desired.
62. - Place this top crust onto the filling and crimp edges to seal, creating a decorative edge.
64. #### 8. **Bake the Pie**
65. - Preheat your oven to 190°C (375°F).
66. - Brush the exposed pastry with beaten egg for a golden finish.
67. - Cover any exposed areas of fruit or nuts with strips of parchment paper to prevent over-browning.
68. - Bake in the preheated oven for about 45 minutes, until the top is golden brown and the filling is bubbling.
70. #### 9. **Cool and Serve**
71. - Allow the pie to cool slightly before serving to set the filling.
72. - This classic mincemeat pie can be enjoyed warm or at room temperature, perfect for sharing with family and friends during the holiday season.
74. ### Tips
76. - For a richer flavor, consider using red wine instead of brandy or rum.
77. - If you’re worried about traditional beef suet, vegetable shortening is an excellent vegan substitute that will yield similar results.
78. - Consider making your mincemeat pie ahead of time and storing it in the refrigerator for up to two weeks.
80. By following these detailed steps, you can create a delicious, homemade classic mincemeat pie that will delight all who taste it. Enjoy the process and the warm, comforting aroma as it fills your home!

Relevante Seiten

• classic mincemeat pie