MINCEMEAT PIE FILLING RECIPE RECIPES
MY OWN MINCEMEAT PIE FILLING RECIPE | ALLRECIPES
I have used lots of different mincemeat recipes, and created my own, using the most delicious and inexpensive combinations (but really, this recipe is very traditional, nevertheless). You may devise whatever combinations are convenient and inexpensive for you. Throw in whatever's in season, also leftovers you've got (cranberry sauce from Thanksgiving, oatmeal from breakfast, old bread, etc.) Mincemeat will take anything, it seems, and still taste just exactly the same -- that is, exquisite! So for Heaven's sake make whatever changes are thrifty for you, but you may keep the quantities about the same.
Provided by Rosa Christine Reeve
Categories World Cuisine European UK and Ireland English
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield 1 9-inch pie
Number Of Ingredients 15
Steps:
- Place the ground beef into a skillet over medium heat, and cook and stir until the beef is well browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
- In a large cast-iron or other heavy skillet over medium heat, mix the cooked beef, suet, apples, brown sugar, brandy, raisins, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves. Stir the mincemeat until thoroughly combined and the sugar has dissolved, and bring the mixture to a boil. Reduce heat to a simmer, and cook until the flavors have blended and the mincemeat filling is thickened, about 1 hour. Stir occasionally.
- Use as mincemeat pie filling.
Nutrition Facts : Calories 568.6 calories, CarbohydrateContent 59.8 g, CholesterolContent 42.9 mg, FatContent 23.6 g, FiberContent 3.4 g, ProteinContent 11.8 g, SaturatedFatContent 9.7 g, SodiumContent 334.4 mg, SugarContent 34.3 g
BLUE RIBBON MINCEMEAT PIE FILLING RECIPE | ALLRECIPES
An old-time delicious mincemeat pie filling. I have frozen this filling in zip-lock baggies, since I don't use a pressure canner. Apple cider can be used in place of brandy if preferred.
Provided by Cali
Categories Desserts Pies Fruit Pies Mincemeat Pie Recipes
Yield 8 pints filling
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.
- Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.
- In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.
- Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.
Nutrition Facts : Calories 336.3 calories, CarbohydrateContent 50.3 g, CholesterolContent 34.6 mg, FatContent 9.9 g, FiberContent 2.3 g, ProteinContent 9.1 g, SaturatedFatContent 3.9 g, SodiumContent 35.6 mg, SugarContent 42.9 g
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MINCEMEAT PIE FILLING RECIPE | BON APPÉTIT
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.
From bonappetit.com
Reviews 4.1
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Reviews 4.1
- Do Ahead: Filling can be made 3 months ahead; freeze in an airtight container.
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MINCEMEAT FILLING FOR MINCE PIE RECIPE - FOOD.COM
In my family, mince pie has always been as essential for Thanksgiving as pumpkin pie, and we often served it at Christmas, too. I was surprised that I could find no mince pie recipes at Recipezaar, but I suppose most people just go with the bottled mince pie filling. I found this recipe for mincemeat filling on the Crooked Timber group blog website (though I've changed the wording some). It's too late to use Thanksgiving 2004, but I'm storing it here to try next year, if not before. The poster (Harry Brighouse, a philosophy professor) predicts that the recipe will yield "a small pie, a large pie, and a bunch of individual pies." I'm translating that to 3 pies, but since I myself have not made this yet it's only a guess. Sounds yummy, anyway. "Cooking time" is actually minimum steeping time.
From food.com
Total Time 24 hours 15 minutes
Calories 1956.1 per serving
From food.com
Total Time 24 hours 15 minutes
Calories 1956.1 per serving
- Use as filling for mince pies.
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MINCEMEAT PIE RECIPE - PILLSBURY.COM
Mincemeat is a classic pie flavor that traditionally contains fruit, pecans, brandy and citrus zest. We’ve made it easy as ever to try your hand at this old-fashioned treat with a recipe that only requires 25 minutes of prep!
From pillsbury.com
Reviews 4.5
Total Time 14 hours 10 minutes
Calories 556 per serving
From pillsbury.com
Reviews 4.5
Total Time 14 hours 10 minutes
Calories 556 per serving
- Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.
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MINCEMEAT PIE RECIPE | MYRECIPES
This version of the traditional British pie leaves out the beef so the fruit can shine, but still includes suet (beef fat) for a rich taste and texture--although you can use butter instead if you like. The filling has a zesty, spicy kick; if you'd like it to be more mellow, let it chill for at least 3 days.
From myrecipes.com
Reviews 5
Total Time 2 hours 30 minutes
Calories 522 calories per serving
From myrecipes.com
Reviews 5
Total Time 2 hours 30 minutes
Calories 522 calories per serving
- Make ahead: Dough, up to 2 days, wrapped and chilled airtight. Filling, up to 2 weeks, chilled airtight.
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MINCEMEAT PIE RECIPE - PILLSBURY.COM
Mincemeat is a classic pie flavor that traditionally contains fruit, pecans, brandy and citrus zest. We’ve made it easy as ever to try your hand at this old-fashioned treat with a recipe that only requires 25 minutes of prep!
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Reviews 4.5
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Reviews 4.5
Total Time 14 hours 10 minutes
Calories 556 per serving
- Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.
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MINCEMEAT FILLING FOR MINCE PIE RECIPE - FOOD.COM
In my family, mince pie has always been as essential for Thanksgiving as pumpkin pie, and we often served it at Christmas, too. I was surprised that I could find no mince pie recipes at Recipezaar, but I suppose most people just go with the bottled mince pie filling. I found this recipe for mincemeat filling on the Crooked Timber group blog website (though I've changed the wording some). It's too late to use Thanksgiving 2004, but I'm storing it here to try next year, if not before. The poster (Harry Brighouse, a philosophy professor) predicts that the recipe will yield "a small pie, a large pie, and a bunch of individual pies." I'm translating that to 3 pies, but since I myself have not made this yet it's only a guess. Sounds yummy, anyway. "Cooking time" is actually minimum steeping time.
From food.com
Total Time 24 hours 15 minutes
Calories 1956.1 per serving
From food.com
Total Time 24 hours 15 minutes
Calories 1956.1 per serving
- Use as filling for mince pies.
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MOCK MINCEMEAT PIE RECIPE | ALLRECIPES
My mother made this pie at Thanksgiving, and it's a great variation on apples and raisins with a hint of orange and cinnamon and cloves. She called it 'mock' because there is no meat involved. The filling mixture will keep for several days. Before using the filling, it's optional to stir in 1 to 2 tablespoons of brandy.
From allrecipes.com
Reviews 4.8
Total Time 50 minutes
Category Desserts, Pies, Fruit Pies, Mincemeat Pie Recipes
Calories 429.3 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 50 minutes
Category Desserts, Pies, Fruit Pies, Mincemeat Pie Recipes
Calories 429.3 calories per serving
- Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until top is golden brown, about 30 minutes more. Cool before serving.
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MINCEMEAT PIE RECIPE | MARTHA STEWART
Today's prepared mincemeat fillings rarely include suet or meat, as they did in the seventeenth century, and can be found in grocery stores around the holidays. Before baking the pie, pierce the upper crust in a decorative pattern with a paring knife to allow steam to escape.
From marthastewart.com
Reviews 3.4
Category Pie & Tarts Recipes
From marthastewart.com
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Category Pie & Tarts Recipes
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