Custard Crunch Mincemeat Pie Recipes

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MINCEMEAT CUSTARD PIE



Mincemeat Custard Pie image

A nice change for Christmas Day or New Year's from the ordinary mincemeat pie.The custard and mincemeat combined create a pleasing taste and texture.This is delicious served cold garnished with dollops of whipped cream sprinkled with nutmeg.If a purchased pie crust is used the prep time will be reduced.

Provided by Carrie Ann

Categories     Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 eggs, beaten
1 1/4 cups milk
1 teaspoon vanilla
1 cup mincemeat
1 9" unbaked pie shell

Steps:

  • Combine sugar, salt, nutmeg and cinnamon in a bowl.
  • Add eggs, milk and vanilla.
  • Mix well.
  • Press mincemeat evenly over bottom of unbaked pie shell.
  • Slowly por custard mixture over mincemeat.
  • Bake at 425 for 10 minutes.
  • Reduce heat to 350 and bake for 30-35 minutes, or until knife inserted near centre comes out clean.
  • Cool before serving.

CUSTARD CRUNCH MINCEMEAT PIE



Custard Crunch Mincemeat Pie image

I love mincemeat pie & am always on the lookout for new ways to make it! Here's one nice variation! I have, at times, doubled the ingredients & used a deep dish or even a 10" pie shell, but the baking times need to be adjusted, as well.

Provided by Sydney Mike

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 (9 inch) unbaked pie shells
3 eggs, slightly beaten
1 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup unsalted butter, melted
1 cup mincemeat
1/2 cup walnuts, chopped

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.

Nutrition Facts : Calories 454.8, Fat 19.9, SaturatedFat 6.5, Cholesterol 94.6, Sodium 193.2, Carbohydrate 65.4, Fiber 1.8, Sugar 44.8, Protein 5.3

MOM'S INFAMOUS MINCEMEAT PIE



Mom's Infamous Mincemeat Pie image

Mom's 88 yrs. old now, but her mincemeat pie was a staple every year at the weekly Lenten Luncheons at our church as well as family holiday dinners. I wonder if it had anything to do with the half cup of brandy or rum mom would add to her pie.

Provided by Suzie

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

2 (9 ounce) packages mincemeat
1 large apple, diced very fine
1 cup raisins
2 1/2 cups water
1/2 cup brandy or 1/2 cup rum

Steps:

  • Break mincemeat into small pieces and put in saucepan.
  • Add diced apples, raisins, water and liquor.
  • Boil about 2 minutes; cool.
  • When mincemeat mixture is cool, put into pastry lined 9" pie pan; cover with top crust.
  • Prick top crust with folk.
  • Bake at 425 degrees for 35 minutes or until crust is golden brown.

TRUE BLUE CUSTARD CRUNCH PIE



True Blue Custard Crunch Pie image

This is delicious warm and even better after refrigerating! The custard like filling and crunchy topping are so complimentary. It is not your ordinary blueberry pie and is so simple to prepare.

Provided by Beth Zelle

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 12

8 ounces sour cream
¾ cup sugar
1 egg
2 tablespoons flour
2 teaspoons vanilla extract
¼ teaspoon salt
2 ½ cups fresh blueberries
1 (9 inch) unbaked pie crust
3 tablespoons all-purpose flour
2 tablespoons white sugar
3 tablespoons chilled butter, cut into small pieces
4 tablespoons chopped pecans

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
  • Bake in the preheated oven for 25 minutes.
  • While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
  • Bake until the topping is golden brown, about 15 additional minutes.

Nutrition Facts : Calories 378.4 calories, Carbohydrate 44.3 g, Cholesterol 47.2 mg, Fat 21.2 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 8.7 g, Sodium 244.7 mg, Sugar 26.8 g

TRADITIONAL MINCEMEAT PIE



Traditional Mincemeat Pie image

This recipe calls for meat, as all mincemeat did beginning in the 12th century. It is not as sweet as modern mincemeat. This recipe makes 1 pie and does not include the "curing" time for the mincemeat.

Provided by Chris Reynolds

Categories     Pie

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 13

2 cups beef suet, finely chopped
3/4 cup currants
3/4 cup rump steak, finely chopped (about 3 oz)
1/2 cup raisins
1/2 cup dark brown sugar, firmly packed
2 tablespoons brandy
1 1/2 teaspoons candied citron peel, finely chopped
1 1/2 teaspoons candied orange peel, finely chopped
1 teaspoon fresh lemon juice
1/4 teaspoon grated nutmeg
1 1/2 granny smith apples (cored and finely chopped)
1/2 lemon, zest of, grated
1 double crust pie crust

Steps:

  • Mix ingredients well.
  • Transfer to a 1-quart jar. Cover and refrigerate for at least two days and preferably for two weeks.
  • Make dough, prepare pie crust, and add filling.
  • Heat oven to 350 degrees. Bake until golden, about 1 hour.

Nutrition Facts : Calories 1150.3, Fat 92, SaturatedFat 44.8, Cholesterol 51.4, Sodium 340.8, Carbohydrate 74.1, Fiber 3.5, Sugar 40.6, Protein 6.2

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