Mincemeat Pie Recipe From Scratch

Mincemeat Pie Recipe Alton Brown Food Network

WEBMay 24, 2015 · Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the …

1. Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
2. If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
3. Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
4. Preheat oven to 400 degrees F.

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Mincemeat Pie Easy Mincemeat Pie Recipe Desserts On A Dime

WEBJul 2, 2023 · Instructions. Preheat the oven to 425 degrees Fahrenheit and move the oven rack to the lowest position in the oven. Place one of the chilled pie crusts in a 9 inch pie …

Rating: 5/5(3)

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Pear Mincemeat Pie Recipe MyRecipes

WEBApr 23, 2013 · Advertisement. Step 2. Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions. Step 3. Stir pecans into pear …

1. Bring first 9 ingredients to a boil in a large heavy saucepan, stirring often; reduce heat to medium-high, and cook, stirring often, 25 to 30 minutes or until thickened. Cool.
2. Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions.
3. Stir pecans into pear mixture; spoon into piecrust.
4. Roll remaining piecrust to press out fold lines. Cut out and remove leaf shapes from center of piecrust using a leaf-shaped cookie cutter, leaving a 3-inch border around edges. Brush piecrust and leaves with beaten egg. Carefully place piecrust over filling; fold edges under. Make diagonal cuts into edge at 1/4-inch intervals; fold every other piece inward. Arrange leaves on pie.

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