DRIED-FRUIT MINCEMEAT PIE
Categories Rum Food Processor Dessert Bake Christmas Thanksgiving Vegetarian Cranberry Dried Fruit Date Spice Fall Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Make mincemeat:
- In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar. In a heavy saucepan combine dried-fruit mixture, cranberries, and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender (mixture will be very thick). In a small bowl stir together cornstarch and 2 tablespoons water until combined well. Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before proceeding.
- Preheat oven to 375°F.
- Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate and trim edge, leaving a 1/2-inch overhang. Chill shell, covered, 30 minutes, or until firm.
- Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top. Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a 3/4-inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
- In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.
- Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.
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Md Hitlar talukder
[email protected]This pie is a classic for a reason. It's simply delicious.
Abdulmalik AbdulRahman
[email protected]I love the use of dried fruit in this recipe. It gives the pie a unique and delicious flavor.
mdsaymonaseki
[email protected]This pie is delicious! The filling is rich and flavorful, and the crust is perfectly flaky.
Arjun Yadav
[email protected]I've made this pie several times and it's always a hit. It's the perfect dessert for any occasion.
ANTONIO Links
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a truly special pie.
Michelle Hutton
[email protected]The crust on this pie is amazing! It's flaky and buttery and pairs perfectly with the filling.
Gary Lightner
[email protected]I love that this recipe uses dried fruit instead of fresh. It makes the pie more flavorful and keeps it from getting too soggy.
Charbel Moukawam
[email protected]This pie is perfect for a cold winter day. The warm, spiced filling is sure to warm you up.
Customer Customer
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out great. I'll definitely be making it again.
Kabiru Umar
[email protected]I made this pie for Christmas dinner and it was a huge success. Everyone raved about how delicious it was.
Lojy Muhamed
[email protected]This pie was a labor of love, but it was worth it. The end result was a beautiful and delicious pie that was enjoyed by all.
PAYEL SUVHO
[email protected]I've never been a fan of mincemeat pie, but this recipe changed my mind. The dried fruit and spices were balanced perfectly, and the crust was divine.
billy higgins
[email protected]This mincemeat pie was a huge hit with my family! The filling was packed with flavor and the crust was perfectly flaky. I'll definitely be making this again.