Mince Pie

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Yield

servings

Prep

45

min

Cook

45

min

Ready

90

min

Trans-fat Free, High Fiber
 
Metric measurements

Ingredients

2pounds granny smith apples or other tart apples
2pounds apples mcintosh
2medium oranges *
2medium lemons *
cups golden raisins
1⅔cups currants
½cup candied orange peel diced*
cups brown sugar, lightVideo *
cup dark rum or brandy*
¼cup vinegar
8tablespoons butterVideo
1teaspoon nutmeg freshly grated
1teaspoon cinnamonVideo ground
½teaspoon cloves ground
½teaspoon ginger ground*
1x sour cream dough 2 crust pie*
1each eggVideo well beaten with, 1pinch salt
2teaspoons sugarVideo for finishing the top of the pies optional
* not incl. in nutrient facts

Directions

Two 9inch Pyrex pie pans To make the filling, peel, halve and core the apples.

Grate them coarsely by hand or in the food processor.

Place the grated apples in a large nonreactive saucepan.

Grate the zest of both the oranges and lemons, then squeeze both fruits and strain the juice and add it with the zest into the pan.

Stir in the remaining ingredients. Bring to a simmer over low heat, stirring occasionally.

Continue cooking for about 45 minutes longer, stirring often this scorches easily until the mixture is reduced to a thick, jamlike consistency.

Let cool. Set racks at the middle and lowest levels of the oven and preheat to 400℉ (200℃).

Divide the double batch of dough into quarters. Roll one quarter out to form a bottom crust and arrange in pan.

Repeat with the second piece.

Spread half the mincemeat evenly in each crust.

Form the lattice top crusts.

Flute the edge of the pies and carefully brush with egg wash.

If you wish, sprinkle the top of each pie with sugar.

Bake the pies for 15 minutes on the bottom rack of the oven .

Lower the temperature to 350℉ (180℃) and move the pies to the middle rack.

Bake about 20 to 30 minutes longer, until the crust is a deep golden and the juices are just beginning to bubble up.

Cool pies on racks and serve warm or at room temperature.

First published: last updated: 2015-01-31

 

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Nutrition Facts

Serving Size 649g (22.9 oz)
Amount per Serving
Calories 75130% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 190mg 8%
Total Carbohydrate 47g 47%
Dietary Fiber 10g 40%
Sugars g
Protein 13g
Vitamin A 21% Vitamin C 176%
Calcium 12% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 
 

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