Recipes for "mincemeat pie"

Combine mincemeat, apples, walnuts, brown sugar, rum, and lemon juice in a bowl. Cover bowl with plastic wrap; refrigerate 8 hours to overnight.

Preheat the oven to 425 degrees F (220 degrees C) with a rack in the lowest position.

Remove filling from the refrigerator; bring to room temperature. Meanwhile, place 1 crust in bottom of a 9-inch pie plate.

Stir mincemeat filling well; pour into the bottom crust. Top with remaining 1 pie crust; crimp edges. Cut vent slits in top crust (or cut top crust into strips and weave for a lattice top).

Bake in the preheated oven until golden brown, about 40 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Combine apples, raisins, apple cider, orange juice, and orange zest in a large saucepan over medium heat; simmer, stirring occasionally, until apples are very soft, about 20 minutes. Stir in sugar, soda crackers, cinnamon, and cloves until well combined.

Pour apple mixture into pie crust; top with second crust. Pinch and crimp edges to seal. Pierce top crust in several places with a fork. (Or refrigerate apple mixture until ready to use.)

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake until top is golden brown, about 30 minutes more. Cool before serving.

Combine steak and cider in a Dutch oven. Bring to a boil, then reduce heat to a simmer. Cover and cook until steak is tender, about 20 minutes. Remove steak to a cutting board; coarsely chop, then return to the pot.

Stir in apples, currants, raisins, cherry preserves, 1 1/3 cups sugar, mixed fruit peel, and butter. Add ginger, cloves, nutmeg, cinnamon, and salt. Simmer, uncovered, over low heat until mixture is very thick, about 1 hour 30 minutes. Stir in cherries and remove from heat.

Transfer filling to a container and allow to cool at room temperature. Cover tightly and refrigerate for at least 1 week before using.

Preheat the oven to 350 degrees F (175 degrees C).

Line a 9-inch pie dish with 1 pastry crust. Spoon filling into crust and cover with second pastry crust. Crimp edges and cut several slits into top pastry. Brush with cream and sprinkle with 1 teaspoon sugar.

Bake in the preheated oven until golden brown, about 45 minutes.

Cook and stir ground beef in a skillet over medium heat until well-browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.

Combine beef, apples, brown sugar, brandy, raisins, suet, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves in a large cast-iron or other heavy skillet over medium heat. Stir until thoroughly combined and sugar has dissolved; bring to a boil. Reduce heat to a simmer; cook until flavors have blended and filling is thickened, about 1 hour. Stir occasionally.

Use mincemeat pie filling as desired.

Gather all ingredients.

Mix apples, diced beef, raisins, sugar, beef broth, orange sections, sorghum, pickle juice, pineapple juice, cinnamon, nutmeg, cloves, and salt together in a large bowl until well combined.

Store filling in the refrigerator or freeze until ready to use.

Preheat the oven to 450 degrees F (230 degrees C).

Place apples, butter, and lemon juice into a saucepan over medium heat and cook, stirring often, until apples are tender, 8 to 10 minutes. Stir in sugar, vanilla, cinnamon, and nutmeg. Mix in mincemeat and walnuts until thoroughly combined and set the pie filling aside.

Fit pie crust into a 9-inch pie dish; pour filling into crust. With a brush dipped in water, moisten the edge of the bottom crust. Top pie with the second crust and crimp the two crusts together with a fork to seal. Cut 4 slits into top crust for steam vents. Whisk egg yolk with water in a small bowl and brush the yolk mixture over top crust.

Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove pie from the oven and cover the crust edges with strips of aluminum foil to prevent overbaking. Return pie to the oven and bake until crust is golden brown and filling is bubbling, 30 to 35 more minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Unroll pie crusts. Line an ungreased 9-inch pie plate with one pastry. Fill with mincemeat filling. Cover with the second pasty and press the edges to seal. Cut slits in the top pasty to vent steam.

Bake in the preheated oven until pastry is golden brown, 25 to 30 minutes.

Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves in a large saucepan over medium-low heat; cook and stir until bubbling and slightly reduced in volume, about 25 minutes. Cool filling slightly, about 15 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust in a 9-inch pie plate.

Pour filling into pie crust; top with remaining pie crust. Crimp crust edges together to seal.

Bake in the preheated oven for 15 minutes. Decrease the oven temperature to 375 degrees F (190 degrees C); continue baking until golden brown, 20 to 25 minutes more.

To make mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.

Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.

To make the mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon.

Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.

Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat.

Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.

Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.

Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling.

Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.

Bake in the preheated oven until golden brown, 35 to 45 minutes.