Crunchy Mincemeat Pie Recipes

MINCEMEAT PIE

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.

CLASSIC MINCEMEAT PIE

Steps:

• Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.

MINCEMEAT PIE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll half the pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes. Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Spoon filling into the chilled piecrust.
• On a lightly floured surface, roll out remaining pate brisee to a 12-inch circle. Cover filling, trim evenly along edge, and press to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart. Place on prepared baking sheet.
• Bake for 15 minutes. Lower the temperature to 350 degrees. and bake until the crust is golden brown and the center bubbles, 45 to 50 minutes. Cool on a wire rack.

CUSTARD CRUNCH MINCEMEAT PIE

Steps:

• Preheat oven to 400 degrees F.
• In medium bowl, slightly whisk eggs.
• In another bowl, whisk together sugar, flour & salt.
• Slowly add dry ingredients to eggs, mixing well.
• Add melted butter, mincemeat & nuts, mixing well.
• Pour into pie shell & bake 15 minutes.
• Reduce oven temperature to 325 degrees F & bake an additional 30 minutes.

CRUNCHY MINCEMEAT PIE

Steps:

• 1. Prepare pie crust for two-crust pie using 9-inch pie pan.2. Heat oven to 425°F. In large bowl, combine all filling ingredients toss gently to mix. Spoon into crust-lined pan. Top with second crust seal edges and flute. Cut slits in several places in top crust.3. Bake at 425°F. for 35 to 45 minutes or until golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 630 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 7 g 35% * Cholesterol: 15 mg 5% * Sodium: 740 mg 31% * Total Carbohydrate: 114 g 38% * Dietary Fiber: 3 g 12% * Sugars: 76 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 2% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 Starch, 6 1/2 Fruit, 3 1/2 Fat or 7 1/2 Carbohydrate, 3 1/2 Fat

CRUNCHY MINCEMEAT PIE

Steps:

• 1. Prepare pie crust for two-crust pie using 9-inch pie pan.2. Heat oven to 425°F. In large bowl, combine all filling ingredients toss gently to mix. Spoon into crust-lined pan. Top with second crust seal edges and flute. Cut slits in several places in top crust.3. Bake at 425°F. for 35 to 45 minutes or until golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 630 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 7 g 35% * Cholesterol: 15 mg 5% * Sodium: 740 mg 31% * Total Carbohydrate: 114 g 38% * Dietary Fiber: 3 g 12% * Sugars: 76 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 2% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 Starch, 6 1/2 Fruit, 3 1/2 Fat or 7 1/2 Carbohydrate, 3 1/2 Fat

CREAMY MINCEMEAT PIE

Steps:

• Spoon mincemeat into baked pie shell.
• Combine cream cheese, eggs, 1/2 cup sugar, lemon juice and rind, beat until smooth.
• Pour cream cheese mixture over mincemeat.
• Bake at 375 degrees for 20 minutes.
• Blend sour cream with 2 tablespoons sugar and vanilla. Spoon over filling.
• Return to oven; continue to bake for 10 more minutes.
• Refrigerate at least 5 hours before serving.

CRUMBLED TOP MINCE PIES

Steps:

• To make the pastry tip the flour into a large bowl and rub in the chilled butter using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar and the satsuma zest.
• Spoon out 4 tbsp of the pastry mixture and set aside. Add approximately 4 tbsp of the juice from the satsumas to the main pastry mix to make a fairly soft dough, kneading gently until smooth. Wrap in cling film and chill for 30 mins.
• Lightly flour a surface and roll out the pastry to a £1 coin thickness. Using a 9cm fluted cutter, stamp out 12 circles of pastry. Gently press these into individual tartlet tins, the pastry should just protrude above the tins to allow for shrinkage when cooked. Spoon the mincemeat into the pastry cases being careful not to overfill.
• Sprinkle the pastry crumble mix over the mincemeat to cover lightly, top with the flaked almonds and drizzle over the stem ginger syrup. At this stage you can cover them with cling film and freeze the whole tray ready for baking.
• When you're ready to bake the mince pies, heat the over to 200C/fan 180C/gas 6. Remove the cling film from the tray and bake the mince pies straight from the freezer for 25 mins until golden and cooked through. Cool on a wire rack and serve dusted with icing sugar. Bake unfrozen pies for 18-20 mins.

EASY MINCE PIES WITH CRUNCHY CRUMBLE TOPS

Steps:

• Put the dried fruit and jam in a small pan, heat until melted together, then stir in the brandy and cool. Heat oven to 200C/180C fan/gas 6.
• For the pastry, set aside 2 tbsp flour and put the rest plus the butter in a food processor. Whizz until there are no lumps of butter. Pulse in the egg yolk, followed by a tbsp of water at a time, until the dough comes together - you'll probably need 2 tbsp. (If you don't have a food processor, rub butter into the flour with your fingers, then stir in the yolk and water with a round-bladed knife.) Use the reserved flour to roll out the pastry to just over the thickness of a £1 coin. Stamp circles with an 8cm cutter and press into holes of a bun tin - you should get 15 from re-rolling the trimmings.
• Divide the fruit amongst the pies, then bake for 5 mins while you rub together all the crumble ingredients with your fingers. Top each pie with crumble, then return to the oven for 15 mins until pastry and crumble are golden. Eat warm or cold dusted with icing sugar.

CRANBERRY-MINCEMEAT PIE

Steps:

• Roll out 1/2 the pie crust and ease it into a 9-inch pie pan. Refrigerate.
• Preheat the oven to 450 degrees. In a bowl, combine the mincemeat, cranberry sauce and apple. Spread into the pie crust. Roll out the remaining dough and use it to cover the pie, sealing the edges with your fingers, and use a knife to cut a number of small vents in the top; alternatively, cut strips of dough and make a lattice top for the pie.
• Bake the pie for 10 minutes at 450 degrees. Lower the oven temperature to 350 and continue to bake for an additional 35 minutes, or until the crust is lightly browned and the filling is bubbly. Serve warm or at room temperature.

HOMEMADE MINCE PIE WITH CRUMBLY TOPPING

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix together 1/2 cup of cold butter with 1 1/2 cups flour and the salt with a fork until the mixture is very crumbly. Mix in water, a tablespoon at a time, just until the mixture holds together. Mix again with a fork, then turn out onto a floured pastry cloth. Pat the dough out into a round piece, and roll out into a 10-inch circle. Invert a 9-inch pie dish onto the dough. Flip the dough over, and peel from the pastry cloth; adjust the crust into the plate if necessary. Fold the dough over the edge of the pie dish. Set the crust aside.
• Combine the raisins, apples, grapefruit peel, orange juice, and apple cider in a saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until the apple pieces are soft, about 15 minutes. Stir in 3/4 cup of sugar, the cinnamon, cloves, and half a crushed graham cracker, and mix well.
• Mix together 1/3 cup of sugar, 3/4 cup of flour, 6 tablespoons of butter, and half a crushed graham cracker in a bowl, stirring until the mixture looks like fine crumbs. Pour the mince filling into the prepared pie crust, and sprinkle evenly with the streusel topping.
• Bake in the preheated oven for 15 minutes, and reduce oven temperature to 350 degrees F (175 degrees C); bake until the topping is lightly browned, about 30 more minutes. Allow to cool before serving.