Moms Infamous Mincemeat Pie Recipes

MOM'S MINCEMEAT PIE

Mom's Mincemeat Pie image

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

Ingredients

1 9-inch pie shell
1 jar mincemeat
3 -4 diced apples (Jonathan or Macintosh are best)
1 -2 teaspoon orange zest
1/2 cup orange juice
1/4-1/3 cup sugar, depending on taste

Steps:

Combine all ingredients, sprinkle a bit of sugar on the top pie crust.
Bake at 350 till bubbly, about 45 minutes.

MOM'S MINCEMEAT PIE

Mom's Mincemeat Pie image

My mom, aunts and uncles all loved mincemeat pie. My mom would make it every year for the holidays. This is her version, made with jarred mincemeat.

Provided by Diane C.

Categories Pies

Time 1h30m

Number Of Ingredients 4

Ingredients

2 deep dish pie crusts, homemade or readymade
1 jar(s) crosse & blackwell mincemeat (18 oz.)
2 large granny smith apples
2 Tbsp brandy (liquor, not extract)

Steps:

1. Preheat oven to 425 degrees.
2. Peel and chop the apples. Place the apples into a medium bowl. Pour the brandy over the apples and stir to coat.
3. Add the mincemeat. Stir to combine with the apples.
4. Place a pie crust into a deep dish pie pan. Press the crust down to fit the pan. Pour the mincemeat mixture into the crust. Top with second crust, tucking edges under and fluting the rim. Cut a couple of slits in the top crust for vents.
5. Bake 30 minutes until heated through. Serve warm.
6. Notes: You can make a lattice for the top crust if you prefer. You can omit the brandy, if you don't like alcohol.

TRADITIONAL MINCEMEAT PIE

Traditional Mincemeat Pie image

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

Ingredients

2 cups beef suet, finely chopped
3/4 cup currants
3/4 cup rump steak, finely chopped (about 3 oz)
1/2 cup raisins
1/2 cup dark brown sugar, firmly packed
2 tablespoons brandy
1 1/2 teaspoons candied citron peel, finely chopped
1 1/2 teaspoons candied orange peel, finely chopped
1 teaspoon fresh lemon juice
1/4 teaspoon grated nutmeg
1 1/2 granny smith apples (cored and finely chopped)
1/2 lemon, zest of, grated
1 double crust pie crust

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

MINCEMEAT PIE

Mincemeat Pie image

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

Ingredients

2 lbs lean meat
1 lb . suet
7 lbs apples
2 cups sugar
1 tablespoon clove
1 teaspoon nutmeg
1 teaspoon allspice
1 tablespoon cinnamon
1 tablespoon salt
1/2 cup vinegar
1 3/4 cups molasses
2 cups beef stock
2 lemons
2 oranges
3/4 cup fruit juice
3 lbs raisins and currants

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

CUSTARD CRUNCH MINCEMEAT PIE

Custard Crunch Mincemeat Pie image

I love mincemeat pie & am always on the lookout for new ways to make it! Here's one nice variation! I have, at times, doubled the ingredients & used a deep dish or even a 10" pie shell, but the baking times need to be adjusted, as well.

Provided by Sydney Mike

Categories Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (9 inch) unbaked pie shells
3 eggs, slightly beaten
1 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup unsalted butter, melted
1 cup mincemeat
1/2 cup walnuts, chopped

Steps:

Preheat oven to 400 degrees F.
In medium bowl, slightly whisk eggs.
In another bowl, whisk together sugar, flour & salt.
Slowly add dry ingredients to eggs, mixing well.
Add melted butter, mincemeat & nuts, mixing well.
Pour into pie shell & bake 15 minutes.
Reduce oven temperature to 325 degrees F & bake an additional 30 minutes.

Nutrition Facts : Calories 454.8, Fat 19.9, SaturatedFat 6.5, Cholesterol 94.6, Sodium 193.2, Carbohydrate 65.4, Fiber 1.8, Sugar 44.8, Protein 5.3

CREAMY MINCEMEAT PIE

Creamy Mincemeat Pie image

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

Ingredients

1 (9 inch) pie crusts, baked
2 cups prepared mincemeat
4 (3 ounce) packages cream cheese, softened
2 eggs
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon lemon rind
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

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 ALMOND PIE

Mincemeat Almond Pie image

I came across this recipe in a newspaper sometime last year -- For mincemeat lovers who like it jacked up a little [without the usual rum & brandy], but still 'as-easy-as-pie!'

Provided by Sydney Mike

Categories Pie

Time 30m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

1 (9 inch) unbaked pastry shells
1 (27 ounce) jar mincemeat, regular
1/4 cup amaretto liqueur
3/4 cup almonds, sliced

Steps:

Place rack in lowest position in oven, then preheat oven to 400 degrees F.
In medium bowl, combine mincemeat & amaretto.
Pour into pastry shell.
Top with almonds.
Bake 25 minutes or until bubbly.
Serve warm or cooled.

Nutrition Facts : Calories 365.6, Fat 11.5, SaturatedFat 1.9, Sodium 153.1, Carbohydrate 62.9, Fiber 2.7, Sugar 37.7, Protein 3.7

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MOM’S MINCEMEAT PIE RECIPE - GRANT ACHATZ - FOOD & WINE

Web 2016-11-07 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 …
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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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MOM'S MINCEMEAT PIE RECIPE - EASY RECIPES

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MOM’S MINCEMEAT PIE | PUNCHFORK

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MOMS INFAMOUS MINCEMEAT PIE RECIPES

Web 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.
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