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Home > Pies - Pastries > Pies
English Mincemeat Pies
Yields: 3 qt's of filling
Ingredients:
- 1/2 lb beef suet, chopped fine
- 4 cups seedless raisins
- 2 cups dried currants
- 1 cup coarsely chopped almonds
- 1/2 cup coarsely chopped candied citron
- 1/2 cup coarsely chopped dried figs
- 1/2 cup coarsely chopped candied orange peel
- 1/4 cup coarsely chopped candied lemon peel
- 4 cups coarsely chopped, peeled and cored cooking apples
- 1 & 1/4 cups sugar
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp cloves
- 2 & 1/2 cups brandy
- 1 cup dry sherry
- eight 2-1/2 inch pie shells
Combine the suet, raisins, currants, almonds, citron, figs, orange
peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together
thoroughly.
Pour in the brandy and the sherry and stir with a large spoon until
all the ingredients are moist.
Cover the bowl and set the ingredients aside in a cool place (do not
refrigerate) for at least 3 weeks. Check the mixture each week and
replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time.
*Any unused mixture will keep for a long time if stored in sterilized
jars.
Preheat the oven to 375 degrees F.
Place about 3 tbs of mincemeat into each pastry shell and cover with
sheet of pastry, crimping the edges with a fork.
Place the stuffed pies on a baking sheet and bake in the oven for 10
minutes. Reduce the heat to 350 degrees F and bake for
an additional 20 minutes or until the crust is golden brown.
Sprinkle top with castor sugar while hot.
Let pies cool then remove from tin and serve with whipped cream or
Brandy Butter. Small pies can be eaten warm, on their own.
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