Total time: 1 hours 40 minutes0S
Prep time: 10 minutes0S
Cook time: 30 minutes0S
Yield: 8
Ingredients:
| Pastry dough for 9-inch double-crust pie crust |
| 1 None Such® Ready-to-Use Brandy and Rum Mincemeat |
| 1 None Such® Classic Original Mincemeat |
| 1 large egg yolk |
| 2 tablespoons Cold water |
Steps:
- 1. PLACE rack in lowest position in oven. Heat oven to 425°F.
- 1. To use NONE SUCH® Condensed Mincemeat: Crumble 2 (9 oz.) packages condensed mincemeat into medium saucepan. Add 2 ¼ cups water. Bring to a boil over high heat. Cook and stir 1 minute. Cool completely. Proceed as directed above.
- 2. ROLL out half of pastry dough on floured surface and line 9-inch pie plate. Fill with mincemeat. Roll out remaining pastry dough on floured surface. Cover filling with top crust. Seal and flute edges. Cut a few slits near center to vent steam. Whisk egg and water in small cup until blended, if desired. Brush over crust.
- 3. BAKE 25 to 30 minutes or until golden brown. Cool completely on wire rack.
Nutrition Facts:
Calories 460, Carbohydrate 70, Cholesterol 5, Fat 18, Fiber 2, Protein 3, Saturated Fat 4.5, ServingSize 8, Sodium 530, Sugar 31, TransFat 0
Mother made this a lot when I was growing up and she also made mincemeat cookies. I admit they were never my favorites. I guess I ate them but sort of forgot about them over the years. Here is a recipe I was lucky enough to find online at the None Such website. You’ve heard the saying “easy as pie.” This is where they got it!
Recipe & Photo by: http://www.nonesuchrecipes.com/recipes/index.aspx?search=mincemeat+pie&x=23&y=14
Provided by: SmallRecipe.com
Categories: Dessert
Prep time: 15 minutes
Cook time: 50 minutes
Yield: 8
Ingredients:
| 1 package(s) 9″ unbaked double crust pie shell |
| 1 jar(s) none such brandy and rum mincemeat or |
| 1 jar(s) none such classic original mincemeat |
| 1 large egg yolk mixed with |
| 2 tablespoon(s) water |
Steps:
- Place rack in lowest position in oven. Preheat oven to 425 degrees. Line 9″ pie plate with pastry.
- Turn mincemeat into crust. Cover with top crust. Seal edges. Cut slits near center; seal and flute. Brush egg and water mixture over crust, if desired.
- Bake 25 to 30 minutes or until golden brown. Cool slightly. Garnish as desired.
Mincemeat Pie is a traditional dessert containing fruit, pecans, brandy and citrus zest. We’ve made it easy as ever to try your hand at this old-fashioned treat with a recipe that only requires 25 minutes of prep! Here’s how to make Mincemeat Pie that will have your family and friends snagging seconds before they’ve finished their first few bites.
Provided by: SmallRecipe.com
Total time: 14 hours 10 minutes
Prep time: 25 minutes
Yield: 8
Ingredients:
| 1 jar (20.5 oz) ready-to-use mincemeat (2 cups) |
| 1 1/2 cups chopped pecans |
| 1 Gala apple, peeled, chopped (1 1/2 cups) |
| 1/2 cup chopped dried Calimyrna figs |
| 1/3 cup packed brown sugar |
| 1/3 cup brandy |
| 2 teaspoons grated lemon peel |
| 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box |
Steps:
- In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy and lemon peel. Cover; refrigerate at least 8 hours.
- Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie plate. Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places.
- Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.
Nutrition Facts:
Calories 556 , Carbohydrate 70 g, Fat 7 1/2 , Fiber 3 g, Protein 4 g, Saturated Fat 7 g, ServingSize 1 Serving, Sodium 433 mg
An easy and very tasty mincemeat pie with an apple base. My stepdad asks for me to make him this pie every Friday!
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 1 hours 15 minutes
Prep time: 20 minutes
Cook time: 55 minutes
Yield: 1 9-inch pie
Ingredients:
| 4 apples – peeled, cored and chopped |
| 2 tablespoons butter |
| 2 teaspoons lemon juice |
| ½ cup white sugar |
| ½ teaspoon ground cinnamon |
| ⅛ teaspoon ground nutmeg |
| 1 ½ teaspoons vanilla extract |
| 2 cups prepared mincemeat (such as None Such®) |
| 1 cup chopped walnuts |
| 1 package of refrigerated pastry for double-crust pie (such as Pillsbury® |
| 1 egg yolk |
| 1 tablespoon water |
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place apples, butter, and lemon juice into a saucepan over medium heat, and cook, stirring often, until the apples are tender, 8 to 10 minutes. Stir in sugar, cinnamon, nutmeg, and vanilla extract. Mix in the mincemeat and walnuts until thoroughly combined, and set the pie filling aside.
- Fit a pie crust into a 9-inch pie dish; pour the filling into the crust. With a brush dipped in water, moisten the edge of the bottom crust. Top the pie with the second crust, and crimp the two crusts together with a fork to seal. Cut 4 slits into the top crust for steam vents. In a small bowl, whisk the egg yolk with water, and brush the yolk mixture over the top crust.
- Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove the pie from the oven, and cover the crust edges with strips of aluminum foil to prevent over baking. Return the pie to the oven, and bake until the crust is golden brown and the filling is bubbling, 30 to 35 more minutes.
Nutrition Facts:
Calories 594.1 calories, Carbohydrate 78.4 g, Cholesterol 33.2 mg, Fat 31.1 g, Fiber 7.5 g, Protein 5.8 g, Saturated Fat 8.1 g, Sodium 430.3 mg, Sugar 47.5 g