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Recipe

 

English Mincemeat Pies

  • eight 2-1/2 inch pie shells
  • 1-1/2 cups mincemeat
 

Mincemeat Filling (yields 3 qts)

  • 1/2 lb beef suet, chopped fine
  • 4 cups seedless raisins
  • 2 cups dried currants
  • 1 cup coarsely chopped almonds
  • 1/2 cup coarsely chopped candied citron
  • 1/2 cup coarsely chopped dried figs
  • 1/2 cup coarsely chopped candied orange peel
  • 1/4 cup coarsely chopped candied lemon peel
  • 4 cups coarsely chopped, peeled and cored cooking apples
  • 1 & 1/4 cups sugar
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 2 & 1/2 cups brandy
  • 1 cup dry sherry

Combine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly.

Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist.

Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time.

Preheat the oven to 375 degrees F.

Place about 3 tbsp of mincemeat into each pastry shell and cover with sheet of pastry, crimping the edges with a fork.

Place the stuffed pies on a baking sheet and bake in the oven for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 20 minutes or until the crust is golden brown.

Let pies cool then remove from tin and serve with whipped cream or Brandy Butter.

All About Pies

 

"Christmas: The Global Celebration" Recipes

Kletzenbrot
Anoush Abour (Armenian Sweet Soup)
Roast Stuffed Suckling Pig
English Mincemeat Pies
Brandy Butter
Christmas Plum Pudding

Also see:

 
Kitchen Gypsy

 

This Archived Page created between 1994 and 2001. Modified August 2007


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