Mincemeat Pie

Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian

Print as:
3x5 Recipe Card
4x6 Recipe Card
Full Page

Home > Pies - Pastries > Pies

Mincemeat Pie

Yields: one 9-inch pie

Ingredients:

1 recipe Basic Pie Crust
2 27-ounce jars prepared mincemeat
1 McIntosh apple, peeled, cored, seeded, and grated
1 tablespoon brandy
Zest of 1 lemon, grated

1. Heat oven to 400°. On a lightly floured surface, roll half pâte brisée into a 12-inch circle. Fit pastry into an 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes. Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Transfer filling into the chilled pie crust.

2. On a lightly floured surface, roll out remaining half of pâte brisée to a 12-inch circle. Transfer to pie plate. Trim dough evenly along edge and just press to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart. Place on a parchment-lined baking sheet.

3. Bake for 15 minutes. Reduce the temperature to 350°, and bake until the crust is golden brown and the center bubbles, about 45 to 50 minutes. Cool on a wire rack.

Book Store
Bulletin Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques

Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy