RECIPE FOR MINCEMEAT PIE RECIPES

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MINCEMEAT PIE RECIPE - PILLSBURY.COM



Mincemeat Pie Recipe - Pillsbury.com image

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!

Provided by Pillsbury Kitchens

Total Time 14 hours 10 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 8

1 jar (20.5 oz) ready-to-use mincemeat (2 cups)
1 1/2 cups chopped pecans
1 Gala apple, peeled, chopped (1 1/2 cups)
1/2 cup chopped dried Calimyrna figs
1/3 cup packed brown sugar
1/3 cup brandy
2 teaspoons grated lemon peel
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy and lemon peel. Cover; refrigerate at least 8 hours.
  • Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie plate. Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places.
  • Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.

Nutrition Facts : Calories 556 , CarbohydrateContent 70 g, FatContent 7 1/2 , FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 433 mg

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

2 large Granny Smith apples, peeled, cored, chopped
1 cup apple cider
1 cup candied red cherries
⅔ 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.

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