Moms Infamous Mincemeat Pie Recipes
MOM'S MINCEMEAT PIE
Mom makes 2 of these pies every year for Thanksgiving, one for me and one for my brother. Best eaten cold, with a turkey and dressing sandwich. Heaven!
Provided by Jennifer P.
Categories Pie
Time 1h
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, sprinkle a bit of sugar on the top pie crust.
- Bake at 350 till bubbly, about 45 minutes.
WALNUT MINCEMEAT PIE
As a cold and tasty finishing touch, my husband and I usually put a dip of ice cream on top of our mincemeat pie slices. The recipe comes from my mother. Each year, I make it for Christmas and for my sister-in-law's New Year's party. -Laverne Kamp, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in. circle. Line a 9-in. pie plate with crust; trim and flute edge. In a large bowl, lightly beat eggs. Combine the sugar, flour and salt; gradually add to eggs. Stir in mincemeat, walnuts and butter; pour into crust., Bake for 15 minutes. Reduce heat to 325° bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool completely. Store in the refrigerator.
Nutrition Facts : Calories 440 calories, Fat 18g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 231mg sodium, Carbohydrate 65g carbohydrate (45g sugars, Fiber 2g fiber), Protein 5g protein.
CLASSIC MINCEMEAT PIE
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
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
TRADITIONAL MINCEMEAT PIE
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
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
CREAMY MINCEMEAT PIE
Make and share this Creamy Mincemeat Pie recipe from Food.com.
Provided by tornadoes three
Categories Pie
Time 5h45m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 626.4, Fat 29.6, SaturatedFat 15.3, Cholesterol 112.3, Sodium 301.1, Carbohydrate 83.7, Fiber 1.7, Sugar 54.8, Protein 7.4
MINCEMEAT PIE
This is a VERY good pie recipe, if anyone can remember their Nana's old-time mincemeat pie, well, this one is close - I think this is just super -
Provided by Chef mariajane
Categories Pie
Time 30m
Yield 10 9-inch pies ( approx)
Number Of Ingredients 16
Steps:
- In enough water to cover, cook the meat until tender. Drain, savng the liquid. Put meat, apples, and suet through food chopper. Add sugar, spices, salt, vinegar, raisins and currants, molasses and 2 cups liquid saved from meat. Grate the rind from lemons and oranges and add juices, plus 3/4/ cup fruit juice. Bring to boiling point and simmer for 45 minutes. Pour into sterilized jars.
- When using, fill a 9-inch pastry lined pie pan. Cover with top or lattice crust.
- Bake at 425F for 30 - 40 minutes.
Nutrition Facts : Calories 1292.9, Fat 44.2, SaturatedFat 24.1, Cholesterol 30.9, Sodium 896.1, Carbohydrate 235.5, Fiber 19.2, Sugar 199.9, Protein 8.2
MOCK MINCEMEAT PIE
My mother made this pie at Thanksgiving, and it's a great variation on apples and raisins with a hint of orange and cinnamon and cloves. She called it 'mock' because there is no meat involved. The filling mixture will keep for several days. Before using the filling, it's optional to stir in 1 to 2 tablespoons of brandy.
Provided by Jane Buck
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Stir the raisins, apples, orange zest, orange juice, and apple cider together in a pan. Simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. Stir in the sugar, cinnamon, cloves, and soda crackers until well blended. Refrigerate until ready to use, or pour apple mixture into the prepared pie crust. Top with the second crust. Pinch and crimp edges to seal the crusts. Pierce the top crust in several places with a fork.
- Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until top is golden brown, about 30 minutes more. Cool before serving.
Nutrition Facts : Calories 429.3 calories, Carbohydrate 73.4 g, Fat 15.2 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 247.7 mg, Sugar 44.7 g
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MOM’S MINCEMEAT PIE RECIPE - GRANT ACHATZ - FOOD
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- Make the crust In a small bowl, mix 1/2 cup of the flour with 1/4 cup of ice water until a paste forms. In a medium bowl, combine the remaining 1 1/2 cups of flour with the shortening, butter and salt, cutting in the shortening and butter until pea-size pieces form. Add the flour paste and gently knead until the dough just comes together. Pat into a 1-inch-thick disk, wrap in plastic and refrigerate for at least 1 hour or overnight.
- Meanwhile, make the filling In a large saucepan, combine all of the ingredients except the rum and brandy. Cook over moderate heat, stirring occasionally, until the mixture thickens and the apples are tender, about 15 minutes. Stir in the rum and brandy and let cool to room temperature.
- Preheat the oven to 375°. Cut the dough in half. On a lightly floured work surface, using a lightly floured rolling pin, roll out each half into a 12-inch round about 1/8 inch thick. Fit 1 round into a 9-inch pie plate. Spread the filling in the pie shell, then top with the remaining dough round. Trim the overhang to 1/2 inch, then tuck the top edge under the bottom edge and crimp decoratively.
- Glaze and bake the pie Brush the pie with the melted butter and drizzle over the milk. Sprinkle with the sugar and make 8 small slits in the top. Set the pie on a baking sheet and bake for about 1 hour and 45 minutes, until the crust is golden. Transfer the pie to a rack to cool completely.
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