Best 4 Old Time Mincemeat Pie Recipes
**Old-Time Mincemeat Pie: A Journey Through History and Flavor**
In the realm of classic holiday desserts, few can rival the charm and nostalgia of an old-time mincemeat pie. This delectable treat, steeped in history and tradition, has been gracing tables for centuries, captivating taste buds with its unique blend of sweet, savory, and aromatic flavors. While the exact origins of mincemeat are shrouded in the mists of time, its roots can be traced back to the Middle Ages, where it was known as "minced pie." Originally, minced pies were filled with a mixture of meat, fruits, spices, and herbs, reflecting the medieval practice of using every part of an animal for sustenance. Over time, the meat content gradually diminished, giving rise to the predominantly fruit-based mincemeat we know today.
This article presents a collection of cherished old-time mincemeat pie recipes that have stood the test of time, each offering a unique interpretation of this classic dessert. From the traditional mincemeat pie brimming with a medley of dried fruits, spices, and brandy to the delectable apple mincemeat pie featuring a harmonious blend of apples, raisins, and warming spices, these recipes capture the essence of this beloved holiday treat. Whether you prefer a flaky, buttery crust or a tender, crumbly one, you'll find a recipe here that suits your taste. So, gather your ingredients, preheat your oven, and embark on a culinary journey through time as you create these old-time mincemeat pies that are sure to become cherished family heirlooms.
**Recipes Included:**
* **Classic Mincemeat Pie:** This timeless recipe embodies the traditional flavors of mincemeat pie, featuring a generous filling of dried fruits, spices, and a touch of brandy, all encased in a flaky, golden crust.
* **Apple Mincemeat Pie:** This delightful variation introduces a burst of fresh, tart apples to the classic mincemeat filling, creating a harmonious balance of flavors that will tantalize your taste buds.
* **Sourdough Mincemeat Pie:** For those who love the tangy, slightly nutty flavor of sourdough, this recipe incorporates a sourdough crust that pairs perfectly with the rich mincemeat filling, resulting in a unique and flavorful pie.
* **Vegan Mincemeat Pie:** This recipe caters to vegan and allergy-conscious individuals, featuring a plant-based mincemeat filling made with dried fruits, nuts, and spices, all wrapped in a tender, flaky vegan crust.
* **Gluten-Free Mincemeat Pie:** Those with gluten sensitivities can indulge in this delectable treat with a gluten-free crust that maintains the classic flakiness and texture of a traditional mincemeat pie.
MINCEMEAT PIE
Provided by Alton Brown
Categories dessert
Time P3DT1h15m
Yield 2 1/2 pounds or 5 cups
Number Of Ingredients 22
Steps:
- Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
- If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
- Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
- Preheat oven to 400 degrees F.
- Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
- If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.
OLD TIME MINCEMEAT PIE
An old-fashioned mincemeat pie filling made with meat and sour cherries.
Provided by ONEMINA
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time P7DT1h25m
Yield 8
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
- Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
- Refrigerate tightly covered for at least a week before using.
- Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
- Bake in preheated oven for 40 minutes, or until golden brown.
Nutrition Facts : Calories 1105.7 calories, Carbohydrate 181.2 g, Cholesterol 80.2 mg, Fat 37.5 g, Fiber 9 g, Protein 20.7 g, SaturatedFat 15.5 g, Sodium 521.1 mg, Sugar 82.2 g
MINCEMEAT PIE
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll half the pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes. Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Spoon filling into the chilled piecrust.
- On a lightly floured surface, roll out remaining pate brisee to a 12-inch circle. Cover filling, trim evenly along edge, and press to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart. Place on prepared baking sheet.
- Bake for 15 minutes. Lower the temperature to 350 degrees. and bake until the crust is golden brown and the center bubbles, 45 to 50 minutes. Cool on a wire rack.
CLASSIC MINCEMEAT PIE
Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 40m
Yield 8
Number Of Ingredients 3
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. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g
Tips:
- Choose a good quality mincemeat. Look for one that has a high fruit content and not too much added sugar or spices.
- If you are using a homemade mincemeat, be sure to let it age for at least two weeks before using it in a pie.
- To make a vegan mincemeat pie, use a plant-based butter or margarine and egg replacer in the crust recipe. You can also use a store-bought vegan mincemeat.
- For a gluten-free mincemeat pie, use a gluten-free flour blend in the crust recipe. You can also use a store-bought gluten-free mincemeat.
- To make a mincemeat pie with a lattice top, roll out the second half of the dough and cut it into 1-inch wide strips. Weave the strips over and under the filling, trimming the excess dough around the edges.
- Bake the mincemeat pie until the crust is golden brown and the filling is bubbling.
- Let the mincemeat pie cool slightly before serving. Serve with whipped cream, vanilla ice cream, or a scoop of hard sauce.
Conclusion:
Mincemeat pie is a classic holiday dessert that is enjoyed by people of all ages. It is a delicious and versatile pie that can be made with a variety of different ingredients. Whether you are looking for a traditional mincemeat pie or a more modern version, there is a recipe out there that is sure to please everyone.
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