Mincemeat Pie From A Jar Recipes

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CLASSIC MINCEMEAT PIE



Classic Mincemeat Pie image

Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.

Provided by Crosse & Blackwell

Categories     Trusted Brands: Recipes and Tips     Crosse & Blackwell®

Time 40m

Yield 8

Number Of Ingredients 3

1 (15 ounce) package refrigerated pie crusts, both crusts softened as directed on package
1 (29 ounce) jar Crosse & Blackwell® Mincemeat Filling & Topping or Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
1 tablespoon Vanilla ice cream

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.

Nutrition Facts : Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g

MINCEMEAT PIE



Mincemeat Pie image

Provided by Alton Brown

Categories     dessert

Time P3DT1h15m

Yield 2 1/2 pounds or 5 cups

Number Of Ingredients 22

2 Granny Smith Apples, peeled, cored and quartered
8 ounces golden raisins
6 ounces dark brown sugar
4 ounces dried figs, coarsely chopped
2 ounces dried cherries
2 ounces beef suet, coarsely chopped
1-ounce crystallized ginger, coarsely chopped
1/2 cup brandy
1 orange, zested and juiced
1 lemon, zested and juiced
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly ground clove
Cornmeal crust, recipe follows
12 ounces all-purpose flour, plus additional for dusting
2 1/2 ounces stone ground cornmeal
1 1/2 ounces sugar, plus extra for the crust
1 teaspoon table salt
8 ounces very cold unsalted butter
2 ounces apple cider or juice
2 ounces cold water
1 egg beaten with 1 teaspoon water

Steps:

  • Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
  • If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
  • Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
  • Preheat oven to 400 degrees F.
  • Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
  • If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.

OLD TIME MINCEMEAT PIE



Old Time Mincemeat Pie image

An old-fashioned mincemeat pie filling made with meat and sour cherries.

Provided by ONEMINA

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time P7DT1h25m

Yield 8

Number Of Ingredients 17

1 ¼ pounds round steak, cut into small pieces
1 cup apple cider
4 Granny Smith apples - peeled, cored and finely diced
1 ⅓ cups white sugar
2 ½ cups dried currants
2 ½ cups raisins
½ pound chopped candied mixed fruit peel
½ cup butter
1 (16 ounce) jar sour cherry preserves
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
1 (16 ounce) can pitted sour cherries, drained with liquid reserved
1 recipe pastry for a 9 inch double crust pie
2 tablespoons heavy cream

Steps:

  • In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
  • Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
  • Refrigerate tightly covered for at least a week before using.
  • Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
  • Bake in preheated oven for 40 minutes, or until golden brown.

Nutrition Facts : Calories 1105.7 calories, Carbohydrate 181.2 g, Cholesterol 80.2 mg, Fat 37.5 g, Fiber 9 g, Protein 20.7 g, SaturatedFat 15.5 g, Sodium 521.1 mg, Sugar 82.2 g

MINCEMEAT PIE



Mincemeat Pie image

Today's prepared mincemeat fillings rarely include suet or meat, as they did in the seventeenth century, and can be found in grocery stores around the holidays. Before baking the pie, pierce the upper crust in a decorative pattern with a paring knife to allow steam to escape.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 6

All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
2 prepared twenty-seven-ounce jars mincemeat
1 McIntosh apple, peeled, cored, seeded, and grated
1 tablespoon brandy
Grated zest of 1 lemon

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.

MEATLESS MINCEMEAT PIE



Meatless Mincemeat Pie image

A sweet mincemeat treat! May use brandy or apple juice in place of the rum.

Provided by MARBALET

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time P1D

Yield 8

Number Of Ingredients 7

1 (18 ounce) jar prepared mincemeat pie filling
1 ½ cups chopped walnuts
2 apple - peeled, cored, and chopped
½ cup packed brown sugar
¼ cup rum
1 tablespoon lemon juice
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
  • Bake in preheated oven on low shelf for 40 minutes or until golden brown.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 60.2 g, Fat 23.5 g, Fiber 5.8 g, Protein 4.8 g, SaturatedFat 4.2 g, Sodium 260.9 mg, Sugar 42.1 g

MINCEMEAT PIE



Mincemeat Pie image

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 Pillsbury Kitchens

Categories     Dessert

Time 14h10m

Yield 8

Number Of Ingredients 8

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, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 433 mg

TRADITIONAL MINCEMEAT PIE



Traditional Mincemeat Pie image

Provided by NoneSuch

Categories     Dessert/Sweets

Time 1h40m

Yield 8

Number Of Ingredients 5

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, SaturatedFat 4.5, ServingSize 8, Sodium 530, Sugar 31

MODERN MINCEMEAT FOR PIE



Modern Mincemeat for Pie image

This is a meatless mincemeat that is a little sweeter than the old fashioned variety with meat. This recipe makes 1 pie and the "curing" for the mincemeat is not included in the prep time. I made this mincemeat for a pie and it has a wonderful mincemeat flavor although I found it to be a little dry. Next time I will add the the juice from one orange to this or some apple juice.

Provided by Chris Reynolds

Categories     Pie

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 19

1/3 cup raisins
2/3 cup golden raisin
2/3 cup currants
2/3 cup dark brown sugar, packed
1/2 cup blanched almond, finely chopped
1/2 cup candied citrus peel, finely chopped
1/4 cup finely chopped beef suet
3 tablespoons cognac
1 1/2 tablespoons dark rum
1 teaspoon grated orange zest
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 pinch ground mace
1 pinch ginger
1 granny smith apple (cored and finely chopped)
1 lemon, zest of, grated
1 lemon, juice of
1 double crust pie crust

Steps:

  • Grate the zest of the lemon and mix it and the lemon juice to the rest of the ingredients.
  • Transfer the mixture to a 1-quart jar. Cover and refrigerate for at least two days and preferably two weeks.
  • Make dough, prepare crust, and add the filling.
  • Heat oven to 350 degrees. Bake until golden, about 1 hour.

MY OWN MINCEMEAT PIE FILLING



My Own Mincemeat Pie Filling image

I have used lots of different mincemeat recipes, and created my own, using the most delicious and inexpensive combinations (but really, this recipe is very traditional, nevertheless). You may devise whatever combinations are convenient and inexpensive for you. Throw in whatever's in season, also leftovers you've got (cranberry sauce from Thanksgiving, oatmeal from breakfast, old bread, etc.) Mincemeat will take anything, it seems, and still taste just exactly the same -- that is, exquisite! So for Heaven's sake make whatever changes are thrifty for you, but you may keep the quantities about the same.

Provided by Rosa Christine Reeve

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h40m

Yield 8

Number Of Ingredients 15

1 pound ground beef
½ cup ground suet (white beef fat)
4 apples - peeled, cored and chopped
1 cup brown sugar
1 cup brandy
¾ cup raisins, chopped
½ cup walnuts, chopped
½ cup chopped dried mixed fruit
½ cup candied mixed fruit peel, chopped
1 lemon, juiced
1 teaspoon salt
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves

Steps:

  • Place the ground beef into a skillet over medium heat, and cook and stir until the beef is well browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
  • In a large cast-iron or other heavy skillet over medium heat, mix the cooked beef, suet, apples, brown sugar, brandy, raisins, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves. Stir the mincemeat until thoroughly combined and the sugar has dissolved, and bring the mixture to a boil. Reduce heat to a simmer, and cook until the flavors have blended and the mincemeat filling is thickened, about 1 hour. Stir occasionally.
  • Use as mincemeat pie filling.

Nutrition Facts : Calories 568.6 calories, Carbohydrate 59.8 g, Cholesterol 42.9 mg, Fat 23.6 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 9.7 g, Sodium 334.4 mg, Sugar 34.3 g

MINCEMEAT PIE



Mincemeat Pie image

Bake Mincemeat Pie just like Grandma's! Use a jar of mincemeat plus fruit and nuts for a delicious Mincemeat Pie that'll remind you of holidays growing up.

Provided by My Food and Family

Categories     Recipes

Time 10h30m

Yield 10 servings

Number Of Ingredients 10

1 jar (27 oz.) mincemeat
1 large Gala apple, peeled, chopped (about 1-1/3 cups)
1 cup chopped pecans
1/2 cup mixed dried fruit bits (apples, apricots, black raisins, cranberries, golden raisins, peaches)
1/3 cup apple cider
1/3 cup packed brown sugar
2 tsp. orange zest
2 cups flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 cup cold butter, cut into small pieces

Steps:

  • Combine first 7 ingredients. Refrigerate 8 hours.
  • Heat oven to 425ºF. Remove mincemeat mixture from refrigerator; let stand at room temperature until ready to use.
  • Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  • Shape dough into 2 balls; flatten each into disk. Wrap each tightly with plastic wrap. Refrigerate 1 hour.
  • Place 1 disk of dough between 2 lightly floured sheets of waxed paper; roll into 11-inch round. Discard top sheet of waxed paper; invert dough into 9-inch pie plate. Remove remaining sheet of waxed paper; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings for decorative use, if desired. (See tip.)
  • Spoon mincemeat mixture into crust. Roll out remaining dough to 10-inch round; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
  • Bake, on bottom oven rack, 40 to 45 min. or until pastry is golden brown. Cool completely on wire rack.

Nutrition Facts : Calories 620, Fat 34 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

DRIED-FRUIT MINCEMEAT PIE



Dried-Fruit Mincemeat Pie image

Categories     Rum     Food Processor     Dessert     Bake     Christmas     Thanksgiving     Vegetarian     Cranberry     Dried Fruit     Date     Spice     Fall     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 16

For mincemeat
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
2 recipes pastry dough 3/4 cup pecans (about 3 ounces)
1/2 tablespoon water
1 large egg yolk
1 tablespoon sugar

Steps:

  • Make mincemeat:
  • 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 375°F.
  • 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.

MAKE YOUR OWN MINCEMEAT (FROM AN 18TH CENTURY RECIPE)



Make Your Own Mincemeat (From an 18th Century Recipe) image

This recipe is from the Women's Day Encyclopedia of Cookery, Volume 7. My mother and I made this recipe for mincemeat pie a couple of years ago, and it was to die for! Not everyone likes mince pie, and I for one hated it as a kid. But this is so good! Cooking time does not include time for pie baking option.

Provided by Recipe Junkie

Categories     Fruit

Time 30m

Yield 4 quarts

Number Of Ingredients 19

1 lb lean ground beef (top round or chuck)
water
5 cups firmly packed shredded peeled apples
diced candied lemon peel
diced candied orange peel
citron
1 lb raisins (seeded or seedless) or 1 lb dried currant
1 large orange, juice and rind of, grated
1 lemon, juice and rind of, grated
1/2 lb finely ground beef suet, all skin removed
3 3/8 cups dark brown sugar
1 1/2 teaspoons salt
ground allspice
cinnamon, cloves
coriander
mace
nutmeg
1 cup Bourbon or 1 cup brandy
1 cup rum or 1 cup sherry wine

Steps:

  • Simmer beef in 2 c water, covered for about 10 minutes.
  • Put beef and broth in large kettle and add all other ingredients except liquors.
  • Let come to a hard boil.
  • Then turn down heat low and simmer for about 5 minutes, stirring to keep from sticking and to assure even distribution of spices and fat through the mixture.
  • Let cool.
  • Then add spirits.
  • Place in jars or a single gallon jar and store in a cool dark place for 3 weeks before using.
  • Frozen it will keep up to 6 months.
  • For Pie:.
  • Fill pastry-lined pie pan with mincemeat.
  • Adjust top crust or lattice top, and bake in preheated hot oven (425) for 30 minutes.

Nutrition Facts : Calories 2127.5, Fat 65.6, SaturatedFat 34.4, Cholesterol 112.3, Sodium 1039.4, Carbohydrate 299.5, Fiber 9.8, Sugar 262.4, Protein 28

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THE BEST CHRISTMAS MINCEMEAT FILLING PART 1
2013-11-24 About 2/3 cup brandy or port. Instructions. Place all of the ingredients except the brandy or port in a large mixing bowl. Stir well, cover the bowl with a cloth and set aside in a …
From canadianbudgetbinder.com


MINCEMEAT PIE FILLING RECIPE | ALLRECIPES
Leftover roast beef, apples, raisins, and spices become a quick make-ahead filling for mincemeat pies.
From test.element.allrecipes.com


HOW TO MAKE MINCEMEAT FOR PIES (WITH MEAT) - VINTAGE RECIPES …
2020-10-08 Cut a slit in the top, brush with milk, and bake in a hot oven* about half an hour. *paste – pie or pastry crust. *hot oven – a bout 400-450 degrees Fahrenheit. MAKE …
From vintagerecipesandcookery.com


MINI MINCE PIES - TWO SISTERS
2021-11-22 Step 5: Fill the crust with the Homemade Mincemeat. Step 6: Cut out stars from the Pie Crust and cover the mincemeat with the pie crust decoration. Step 7: Brush a whisked …
From twosisterscrafting.com


RECIPES | NONE SUCH®
NONE SUCH® Mincemeat has been making occasions special with rich desserts. Of course there’s grandma’s mincemeat pie, a family tradition around the holidays. But don’t forget that …
From nonesuchrecipes.com


JAR MINCEMEAT RECIPES ALL YOU NEED IS FOOD
MINCEMEAT PIE FROM A JAR RECIPES 1 ½ teaspoons baking soda. Steps: Preheat oven to 425 degrees F (220 degrees C). Cream together brown sugar and shortening. Add in egg and …
From stevehacks.com


MINCE PIES - "HOW TO MAKE" RECIPE FROM THE JAM JAR SHOP
2021-11-24 1 small egg, beaten HOW TO MAKE mince pies Make the pastry by rubbing the butter into the flour Mix in the golden caster sugar Add a pinch of salt Roll the pastry into a ball …
From jamjarshop.com


MINCEMEAT PIE RECIPE WITH JAR FILLING - RECIPESCHOICE
Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight. Advertisement. Step 2. Preheat oven to 425 degrees F (220 …
From recipeschoice.com


MINCEMEAT CAKE - EASY MINCE PIE CAKE - SEW WHITE
2021-11-29 How to make mince pie cake – step by step mincemeat cake. In a large mixing bowl cream together the butter and sugar until light and fluffy. Add the eggs and mix in, one at …
From sewwhite.com


20 TRADITIONAL HOMEMADE MINCEMEAT RECIPES, INCLUDING OLD …
2019-11-15 Place on floured board. Pat lightly. Roll out, again rolling gently. Line a pie plate with 1/2 of the pie crust, rolled to 1/8 inch thickness. Fill with mincemeat, then fold other half of the …
From clickamericana.com


FRUIT MINCE PIES RECIPE - CHEF'S PENCIL
2021-12-16 Place the dried fruit, grated apple, sugar, lemon rind and butter into a bowl and mix well. Add the spices, brandy and Grand Marnier. Mix well, cover and place in a cool place for …
From chefspencil.com


ALL THE MINCEMEAT RECIPES YOU WILL EVER NEED | TIN AND THYME
2021-11-30 A collection of creative mincemeat recipes suitable for using up leftovers or a brand new jar. Find mince pies, cakes, puddings and more. Find mince pies, cakes, puddings and …
From tinandthyme.uk


BORDEN MINCEMEAT RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
steps: pre heat oven to 375f. in large mixer bowl, beat shortening and sugar until fluffy. add eggs, beat well. stir together dry ingredients: gradually add to shortening mixture.
From stevehacks.com


EASIEST-EVER STAR MINCEMEAT PIE - CHATELAINE
If using frozen pastry shells, place 1 on a baking sheet in its foil pan. If using a pastry mix, prepare according to package directions. Then, line a flan pan or a 9-inch (23-cm) pie plate with ...
From chatelaine.com


MINCEMEAT PIE FROM A JAR RECIPES
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 …
From tfrecipes.com


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