Traditional Mincemeat Pie
Cover with top crust.
Traditional mincemeat pie. Though it was made with fruits to add sweetness and to help preserve it the fructose content no sugar was added. It is the only dessert he wanted on both thanksgiving and christmas. Also apricot juice can be substituted for the pineapple juice. Seal and flute edges.
Another traditional topping is hard sauce known as brandy butter outside the us. Cut a few slits near center to vent steam. This pie is a unique combination of savory and sweet and even though it might not be as popular as it once was mincemeat pie is a true old fashioned taste of history. These traditional mincemeat pies are made in loving memory of our father who we lost this year.
It is so good that even those who do not care for mincemeat pie likes it. Beetons book of household management. Preheat oven to 425 degrees. Whisk egg and water in small cup until blended if desired.
Centuries ago mincemeat was far less sweet than it is today. Heat oven to 4250f. Place rack in lowest position in oven. Cover filling with top crust.
How to make traditional mincemeat pie. Roll out remaining pastry dough on floured surface. Stored in an airtight container the mincemeat pies will keep for up to 4 days. Shortcrust pastry used in this recipe is a traditional mince pie case but some like puff pastry.
This makes enough filling for 2 9 inch pies. We always made a pie for him and sometimes he and i were the only. You can make quick flaky mince pies by substituting thawed frozen puff pastry. A friend gave me this recipe for mincemeat many years ago.
If preferred use molasses instead of sorghum. If you dont eat meat look for a vegetarian version or make mincemeat using an alternative fat such as cold butter or shortening. Makes one 9 inch pie. Weve made it easy as ever to try your hand at this old fashioned treat with a recipe that only requires 25 minutes of prep.
Roll out half of pastry dough on floured surface and line 9 inch pie plate. Line 9 pie plate with pastry. Turn mincemeat into crust. Cut slits near center.
Spread or place a dollop of brandy butter over the hot mincemeat pie and let it melt.