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Traditional Mincemeat Pie

Christmas pie by william henry hunt 1790 1864 a note about sugar.

Traditional mincemeat pie. If you dont eat meat look for a vegetarian version or make mincemeat using an alternative fat such as cold butter or shortening. These traditional mincemeat pies are made in loving memory of our father who we lost this year. Seal and flute edges. We always made a pie for him and sometimes he and i were the only.

This pie is a unique combination of savory and sweet and even though it might not be as popular as it once was mincemeat pie is a true old fashioned taste of history. Another traditional topping is hard sauce known as brandy butter outside the us. Roll out half of pastry dough on floured surface and line 9 inch pie plate. If preferred use molasses instead of sorghum.

Cut a few slits near center to vent steam. Makes one 9 inch pie. Cover filling with top crust. Shortcrust pastry used in this recipe is a traditional mince pie case but some like puff pastry.

It is the only dessert he wanted on both thanksgiving and christmas. Place rack in lowest position in oven. Spread or place a dollop of brandy butter over the hot mincemeat pie and let it melt. Stored in an airtight container the mincemeat pies will keep for up to 4 days.

You can make quick flaky mince pies by substituting thawed frozen puff pastry. How to make traditional mincemeat pie. Heat oven to 4250f. A friend gave me this recipe for mincemeat many years ago.

Centuries ago mincemeat was far less sweet than it is today. This makes enough filling for 2 9 inch pies. Cover with top crust. Roll out remaining pastry dough on floured surface.

Mincemeat is a classic pie flavor that traditionally contains fruit pecans brandy and citrus zest. Preheat oven to 425 degrees. Whisk egg and water in small cup until blended if desired. Beetons book of household management.

Cut slits near center. It is so good that even those who do not care for mincemeat pie likes it. Traditional mincemeat pie this recipe for old fashioned mincemeat pie a version of one featured in the classic 1861 volume mrs. Line 9 pie plate with pastry.

Turn mincemeat into crust.