Title: Mincemeat Pie
9 inch Double crust pastry*
28 oz. jar mincemeat
1 1/2 cups chopped apple
1/3 cup chopped nuts
2 teaspoons grated orange peel
*Use your favorite recipe.
Heat oven to 425. Prepare pastry.
In large bowl, combine mincemeat and remaining ingredients. Pour into pastry-lined pie pan.
Cover with top crust (cut slits to allow steam to escape); seal and flute edge.
Bake at 425 for 30 minutes or until golden brown. Serve warm.
Title: Old-Fasioned Mincemeat Pie
9 inch Double crust pastry*
1 1/4 lb. beef shoulder or bottom round, cut into 1" cubes
1 cup apple cider
4 tart cooking apples, pared, cored, finely chopped
1 1/4 cup plus 2 Tbsp sugar
2 1/2 cup dried currants
2 1/2 cup dark raisins
8 oz mixed candied orange and lemon peel, finely diced
1 stick butter
1 lb sour cherry preserves
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp grated nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 can (16-oz) sour cherries packed in water, drained, with 1/2 cup liquid reserved
*Use your favorite recipe.
Heat beef shoulder and 1/2 cup cider in large Dutch oven to boiling, reduce heat and simmer covered until meat is tender when pierced with a fork, about 20 minutes.
Remove meat to work surface, coarsely chop and return to pan. Stir all remaining ingredients except drained canned cherries into meat. Heat to simmering. Cook uncovered, stirring occasionally, over low heat until very thick, about 1 and 1/2 hours.
Stir in cherries and remove from heat.
Refrigerate in container or jar with tight-fitting lid at least one week before using. Mincemeat will keep in refrigerator up to three weeks or freezer up to three months.
Put mincemeat into an unbaked pie shell and put pastry on top and crimp edges and poke several holes in top pastry.
Brush top with cream and sprinkle with sugar.
Bake 40 minutes at 340 degrees.
You may need to protect edges of crust the last 15 to 20 minutes to keep from becoming too brown. Serve warm/hot with ice cream or whipped cream on top.
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