Mince Believe Pie Recipes

MINCE BELIEVE PIE

Mince Believe Pie image

I found this recipe in a 1974 Pillsbury cookbook and was amazed that it tastes like a mincemeat pie without the meat, so I want to share with you and give the credit to Pillsbury. The pie is one I made and took pictures of.

Provided by Leila Rockwell @leilaroc

Categories Pies

Number Of Ingredients 9

Ingredients

1 - double pie crust
2 cup(s) (1 lb. 5 oz can) prepared apple pie filling
1 cup(s) raisins
1/4 cup(s) brown sugar firmly packed
1/4 cup(s) orange marmalade
1/2 teaspoon(s) cinnamon
1/8 teaspoon(s) ground cloves
2 tablespoon(s) butter or margarine softened ( i used butter)
1 tablespoon(s) lemon juice

Steps:

preheat oven to 375* prepare pie crust for the bottom of pie This makes a 9" pie.
prepare ingredients and mix together blending well. Pour your mixed ingredients into bottom pie crust. cover pie with top crust. I like to use a little milk and cover top lightly with brush or fingers. Put a little sugar on top and make a design with a fork to let steam out.
Bake 35 to 40 min or until golden brown. You can serve warm but I like mine cold. Enjoy

UNBELIEVABLY EASY MINCE PIES

Unbelievably easy mince pies image

No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids

Provided by Orlando Murrin

Categories Snack, Treat

Time 1h

Yield Makes 18 pies

Number Of Ingredients 6

Ingredients

225g cold butter, diced
350g plain flour
100g golden caster sugar
280g mincemeat
1 small egg, beaten
icing sugar, to dust

Steps:

To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

Nutrition Facts : Calories 222 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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