WHAT IS MINCEMEAT PIE MADE OF RECIPES

TRADITIONAL MINCEMEAT PIE | JUST A PINCH RECIPES

Traditional Mincemeat Pie | Just A Pinch Recipes image

Mother made this a lot when I was growing up and she also made mincemeat cookies. I admit they were never my favorites. I guess I ate them but sort of forgot about them over the years. Here is a recipe I was lucky enough to find online at the None Such website. You've heard the saying "easy as pie." This is where they got it! Recipe & Photo by: http://www.nonesuchrecipes.com/recipes/index.aspx?search=mincemeat+pie&x=23&y=14

Provided by Ellen Bales @Starwriter

Categories Pies

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 5

Ingredients

1 package(s) 9" unbaked double crust pie shell
1 jar(s) none such brandy and rum mincemeat or
1 jar(s) none such classic original mincemeat
1 large egg yolk mixed with
2 tablespoon(s) water

Steps:

Place rack in lowest position in oven. Preheat oven to 425 degrees. Line 9" pie plate with pastry.
Turn mincemeat into crust. Cover with top crust. Seal edges. Cut slits near center; seal and flute. Brush egg and water mixture over crust, if desired.
Bake 25 to 30 minutes or until golden brown. Cool slightly. Garnish as desired.

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

Ingredients

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

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