![]() The mincemeat tastes better if it's given time to set before you use it. If you don't like raisins, omit them! Recipes should be adapted to your own taste. If you don't like the sound of suet in your pie, use butter. If you're curious about mincemeat pie, please try it out. I used butter, and will use more liquor next time. Mincemeat pie should be served at every holiday meal as far as I'm concerned. I didn't follow this recipe exactly, but rather I read several recipes and combined that knowledge to make my own. I forgot to add that I made about 10 times this recipe, and used muffin tins to make little tarts. I'm now looking around for a different recipe that will produce the resultant filling I'm looking for. Our dinner friends loved the texture this recipe produced but I did not. It smells wonderful but the mince pies I grew up on (yes, they were store-bought, no homemade) had a filling texture that held together in a sweet, almost syrupy consistency. ![]() I was really looking forward to this pie and should have figured out from the image in the web page that theh filling was going to be too bulky, falling apart as you try to lift it onto a fork. Bring to room temperature or reheat before serving.Įditor’s note: This mincemeat pie recipe first appeared in the December 2000 issue of ‘Gourmet.’ Head this way for more of our favorite Christmas desserts, or over here for more classic British comfort foods → (If the edges of the pie crust get too dark, tent with foil.) Cool on a wire rack at least 2 hours before serving.ĭo ahead: Pie can be baked 4 days in advance after cooking, cover and chill. Transfer pie dish to hot baking sheet and bake until pastry is golden brown, 50 minutes to 1 hour. Brush lattice and edge with egg wash made from 1 large egg, lightly beaten, and sprinkle with 2 tsp. ![]() Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom pie crust, leaving a ½" overhang. Cut into 10 (1"-wide) strips with a fluted pastry wheel or a knife. Roll out remaining disk into a 10" round on lightly floured surface. Stir mincemeat, then spoon into pie shell. Roll out 1 disk of pastry dough (keep remaining disk chilled) on a lightly floured surface into a 13" round and unfurl into a 9" glass pie plate (4-cup capacity). Place a baking sheet in middle of oven preheat oven to 400☏. Cover and chill at least 3 days.ĭo ahead: Mincemeat can be made 3 months ahead keep chilled. In a large airtight container, toss 2 Granny Smith apples, peeled, finely chopped, ⅔ cup dark raisins, ⅔ cup golden raisins, ⅔ cup dried currants, ½ cup (packed 105 g) dark brown sugar, ½ cup (1 stick) unsalted butter, ¼ cup brandy, 2 tsp. ![]() If you’re feeling especially crafty, instead of weaving a traditional lattice, use star-shaped cookie cutters to decorate the top crust. Customize yours by substituting dried cranberries, cherries, or chopped apricots for some of the raisins and currants, or use apple cider instead of brandy. Modern mince pies typically contain very little meat (if any), swapping the mutton or beef suet of yesteryear for an extra helping of the diced dried fruit that makes up the bulk of today’s mince pie fillings. Cooks would use certain spices in the mincemeat filling to signify the three wise men’s gifts, or their mincemeat pie recipe might include exactly 12 dried plums to represent each apostle. Eventually, mince pies became tied to English Christmas celebrations, and their components took on related meanings. Some people trace mince pies’ origins to the 1413 coronation of King Henry V, while others link them to the Crusades, which introduced British soldiers to then far-flung ingredients like oranges and ground cloves. An ancient Christmas tradition, mince pies contain centuries of competing histories. ![]() If you spend time in England in December, expect to encounter at least one mincemeat pie. ![]()
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