Best 6 Pilgrim Apple Mincemeat Pie Recipes

APPLE MINCEMEAT PIE

Steps:

• 1. PLACE rack in lower half of oven. Heat oven to 425°F. Line 9-inch pie plate with 1 crust.
• 1. To substitute condensed mincemeat for ready-to-use mincemeat, crumble two (9 oz.) packages NONE SUCH® Condensed Mincemeat into small saucepan; add 1 1/2 cups water. Boil briskly 1 minute. Cool. Proceed as above.
• 2. TOSS apples with flour and butter in large bowl; turn into prepared crust. Spoon mincemeat evenly over apple mixture.
• 3. COVER with top crust. Seal and flute edges. Cut slits near center. Brush egg mixture over crust, if desired. Bake 10 minutes.
• 4. REDUCE oven temperature to 375°F. Bake 25 minutes longer or until golden. Cool. Garnish as desired.

CRANBERRY-APPLE PILGRIM PIE

Steps:

• Heat oven to 400ºF.
• Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch round.
• Mix dry pudding mix and cinnamon in large bowl until blended. Add fruit, nuts and 2 Tbsp. water; mix lightly. Spoon onto crust to within 2 inches of edge; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.)
• Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with sugar.
• Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.

APPLE MINCEMEAT PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place apples, butter, and lemon juice into a saucepan over medium heat, and cook, stirring often, until the apples are tender, 8 to 10 minutes. Stir in sugar, cinnamon, nutmeg, and vanilla extract. Mix in the mincemeat and walnuts until thoroughly combined, and set the pie filling aside.
• Fit a pie crust into a 9-inch pie dish; pour the filling into the crust. With a brush dipped in water, moisten the edge of the bottom crust. Top the pie with the second crust, and crimp the two crusts together with a fork to seal. Cut 4 slits into the top crust for steam vents. In a small bowl, whisk the egg yolk with water, and brush the yolk mixture over the top crust.
• Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove the pie from the oven, and cover the crust edges with strips of aluminum foil to prevent over baking. Return the pie to the oven, and bake until the crust is golden brown and the filling is bubbling, 30 to 35 more minutes.

MINCEMEAT PIE

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.

MINCEMEAT APPLE PIE

Steps:

• Make or buy a double pie crust.
• Line plate with crust. Pour mixture into crust.
• Top with the other crust. Make slits in top crust.
• Bake at 450°F for 15 minutes. Reduce heat to 350°F for 30 minutes.

APPLE STREUSEL MINCE PIE

Steps:

• In a large bowl, toss apples with 3 Tablespoons flour and the melted margarine; arrange in a pastry shell.
• (To save time, you can use a frozen pastry shell, thawed).
• Top apples with mincemeat.
• In medium bowl, combine remaining 1/2 cup flour, sugar and cinnamon; cut in cold margarine until crumbly.
• Add nuts; sprinkle over mincemeat.
• Bake in lower half of 425* degree oven 10 minutes.
• Reduce oven temperature to 375*; bake 25 minutes longer or until golden brown.
• Cool.
• Serve with whipping cream.
• (Prior to removing your pie from the oven, insert a knife or fork to test the doneness of the apples- I made this pie for Thanksgiving and used 3 different apples, one of them did not cook up as fast as the other two and I had some"crunchy" bites- it was s).