Recipe for Mincemeat Pie – Thanksgiving Recipe

Recipe for Mincemeat Pie is a Thanksgiving Recipe. It can be prepared with just a little effort. Ingredients and simple directions:

RECIPE FOR MINCEMEAT PIE

INGREDIENTS:

1 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches, and figs (about 3/4 pound total)
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 (about 3 ounces)
2 cups plus 2 tablespoons water
1 tablespoon cornstarch
2 tablespoons brandy
Pastry dough
3/4 cup pecans (about 3 ounces)
1/2 tablespoon water
1 large egg yolk
1 tablespoon sugar

DIRECTIONS:

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.

Follow this simple directions carefully. Hope youl ike this Thanksgiving recipe. Wish you all happy thanksgiving with your family and friends. 

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