Mincemeat Pie II Recipe
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Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
***For mincemeat:***
1 1/2 cup mixed dried fruit such as pears, apricots, apples, prunes, peaches, and figs
1/2 cup pitted dates
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/3 cup sugar
1/2 cup dried cranberries
2 cups water PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons water
1 tablespoon cornstarch
2 tablespoons brandy
2 recipes pastry dough
3/4 cup pecans
1/2 tablespoon water
1 large egg yolk
1 tablespoon sugar
Directions:
Make mincemeat: In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar. In a heavy saucepan combine dried? fruit mixture, cranberries, and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender (mixture will be very thick). In a small bowl stir together cornstarch and 2 tablespoons water until combined well. Stir cornstarch mixture into dried fruit mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before proceeding. Preheat oven to 375F. Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13 inch round (about 1/8 inch thick). Fit round into a 9 inch (1 quart) glass pie plate and trim edge, leaving a 1/2 inch overhang. Chill shell, covered, 30 minutes, or until firm.
Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top. Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a 3/4 inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash. Sprinkle crust with sugar and with a knife cut several steam vents. Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.
This recipe from CDKitchen for Mincemeat Pie II serves/makes 8
Recipe ID: 32104
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