The Best Mincemeat Pie Recipe
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The Best Mincemeat Pie
MINCEMEAT
1 lemon
1 orange
1/4 lb beef suet
2 oz almonds, 1/2 cup chopped
2 oz pecans, 2/3 cup chopped
2 oz walnuts, 2/3 cup chopped
3/4 cup raisins
3/4 cup golden raisins
1 cup currants
1/4 cup molasses
1 1/4 cup dark brown sugar
1/2 tbsp ground cinnamon
1/2 tbsp ground mace
1 1/2 tsp ground allspice
1 1/2 tsp ground cloves
1 1/2 tsp fresh ground nutmeg
1/4 tsp salt
1/4 cup sherry
1/4 cup brandy
1/4 cup bourbon
1 lb apples, about 4
PASTRY
Best Pie Pastry, see recipe
1 tbsp butter
SWEETENED WHIPPED CREAM
3/4 cup heavy cream
2 tbsp granulated sugar
1/2 tsp vanilla extract
PREPARATION: For the mincemeat, grate zest from the lemon and orange into
a large bowl. Squeeze in the juice from each. Chop the beef suet, almonds,
pecans, and walnuts and put into the bowl. Add raisins, currants,
molasses, brown sugar, spices, salt, and liquors. Peel, core, and chop the
apples. Add apples to the mixture.
Put the mincemeat in a covered container in the refrigerator for at least
2 days. For best results, store for at least a week. Mincemeat can be made
several months ahead.
Make the Best Pie Pastry.
Heat oven to 425ºF. On a lightly floured work surface, roll out the larger
disc of dough and fit pastry into 9-inch pie pan. Put the mincemeat into
the pie shell. Cut the tablespoon of butter into pieces and dot the top of
the mincemeat.
Roll out the remaining dough. With a sharp knife or a serrated pastry
wheel, cut rolled-out pastry into 1/2-inch-wide strips. Arrange half of
the strips on top of the pie, twisting each gently. Add the remaining
strips across the first strips to form a lattice. Trim off excess dough
and flute or crimp edges.
Bake pie in oven for 10 minutes. Reduce heat to 350ºF and continue to bake
until crust is golden brown and filling is bubbly, about 40 minutes. Pie
can be baked several hours before serving.
For the Sweetened Whipped Cream, put the heavy cream, sugar, and vanilla
in a bowl and whip until the cream holds soft peaks. Cream can be whipped
an hour ahead.
SERVING: Serve warm or at room temperature with a big dollop of whipped
cream on each slice.
Prep Time: More than a day
Description:
"Wintery fruits, nuts and spices with fresh apples."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 9-inch pie"
Ratings : Cholesterol Rating 8 Complete Meal 3
Cost 7 Depth 7
Difficulty 3 Fanciness 7
Fat Content 7 Freeze-ability 10
Good for Crowds 10 Intensity 10
Intricacy 3 Kid Appeal 0
Looks 2 Portability 10
Richness 10 Serving Temperature 6
Sweetness 7 Tartness 7
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5941 Calories; 291g Fat (44.2%
calories from fat); 52g Protein; 774g Carbohydrate; 52g Dietary Fiber;
353mg Cholesterol; 930mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2
Lean Meat; 24 1/2 Fruit; 1/2 Non-Fat Milk; 55 1/2 Fat; 23 Other
Carbohydrates.
NOTES : You may want to make this mincemeat in a larger quantity.
Stored in an air-tight container in the refrigerator, it
keeps for several months. Since the mincemeat improves
with age, make it at least a week ahead for a superb pie
filling. Add a few tablespoons of each of the alcohol
flavorings if the mincemeat seems dry.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3620 0 0 2330 0 0 0 0
2130706543 0 0 0 0 0 0
Preparation Time: 24:00 |
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Dieting made easy
If you enjoy eating, but want to shed a few kilos and make improvements in your general physical condition, then, as most people know, you ought to eat a specially planned well-balanced dietary regime. Ideally, this ought to involve five measures of fruit & veg each day and include a sensible blend of carbohydrate, fat, and protein.
When starting a weight loss program, dieters frequently become obsessed with retail store and well known foods professing to be 'low in fat'. To do this is far too often foolish, since a food might be reduced in fats, but whilst still being contain excess carbs.
When deciding on a weight loss regime, the important thing is to also try to break down consumption of fat, salt and refined carbohydrates.
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