MINCEMEAT PIE FILLING BRANDS RECIPES

Name: Mincemeat Pie Filling
Yield: Servings
Ingredients: 2 large Granny Smith apples, peeled, cored, chopped; 1 cup apple cider; 1 cup candied red cherries; ? cup dark brown sugar; ½ cup dried apricots, chopped; ½ cup dried cherries; ½ cup dried cranberries; ½ cup dried currants; ½ cup dried figs, chopped; 1 tablespoon finely grated orange zest; ½ cup fresh orange juice; ½ cup golden raisins; ½ cup raisins; ¼ cup schmaltz or unsalted butter; ½ teaspoon ground allspice; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon freshly ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon kosher salt; 1 cup dark rum, divided

MINCEMEAT PIE FILLING RECIPE | BON APPÉTIT

Mincemeat Pie Filling Recipe | Bon Appétit image

This hearty filling goes great with the Country Mince Pie from our Throwback Thanksgiving feature. It makes enough for two 9" pies, but you can freeze any leftovers.

Provided by Rick Martinez

Yield Servings

Number Of Ingredients 21

Ingredients

2 large Granny Smith apples, peeled, cored, chopped
1 cup apple cider
1 cup candied red cherries
? cup dark brown sugar
½ cup dried apricots, chopped
½ cup dried cherries
½ cup dried cranberries
½ cup dried currants
½ cup dried figs, chopped
1 tablespoon finely grated orange zest
½ cup fresh orange juice
½ cup golden raisins
½ cup raisins
¼ cup schmaltz or unsalted butter
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon kosher salt
1 cup dark rum, divided

Steps:

Simmer apples, apple cider, candied cherries, brown sugar, apricots, dried cherries, cranberries, currants, figs, orange zest, orange juice, golden raisins, raisins, schmaltz, allspice, cinnamon, ginger, nutmeg, cloves, salt, and ¾ cup rum in a medium pot over medium heat and cook, stirring occasionally, until almost all of the liquid is evaporated, 30–25 minutes. Remove from heat and stir in remaining ¼ cup rum. Transfer to a medium bowl, cover, and chill 24–48 hours to let flavors develop.
Do Ahead: Filling can be made 3 months ahead; freeze in an airtight container.

TRADITIONAL MINCEMEAT PIE - NONE SUCH®

Traditional Mincemeat Pie - None Such® image

Total Time 1 hours 40 minutes0S

Prep Time 10 minutes0S

Cook Time 30 minutes0S

Yield 8

Number Of Ingredients 5

Ingredients

Pastry dough for 9-inch double-crust pie crust
1 None Such® Ready-to-Use Brandy and Rum Mincemeat
1 None Such® Classic Original Mincemeat
1 large egg yolk
2 tablespoons Cold water

Steps:

1. PLACE rack in lowest position in oven. Heat oven to 425°F.
1. To use NONE SUCH® Condensed Mincemeat: Crumble 2 (9 oz.) packages condensed mincemeat into medium saucepan. Add 2 ¼ cups water. Bring to a boil over high heat. Cook and stir 1 minute. Cool completely. Proceed as directed above.
2. ROLL out half of pastry dough on floured surface and line 9-inch pie plate. Fill with mincemeat. Roll out remaining pastry dough on floured surface. Cover filling with top crust. Seal and flute edges. Cut a few slits near center to vent steam. Whisk egg and water in small cup until blended, if desired. Brush over crust.
3. BAKE 25 to 30 minutes or until golden brown. Cool completely on wire rack.

Nutrition Facts : Calories 460, CarbohydrateContent 70, CholesterolContent 5, FatContent 18, FiberContent 2, ProteinContent 3, SaturatedFatContent 4.5, ServingSize 8, SodiumContent 530, SugarContent 31, TransFatContent 0

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Total Time 40 minutes0S
Cuisine American
Calories 500 per serving

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