Mincemeat Pie Recipe
Ingredients:
1-1/2 c of mixed fruits (pears, apples, apricots, peaches, prunes, and figs); dried
1/2 c of dates; pitted
1/2 tsp of cinnamon (ground)
1/2 tsp of allspice (ground)
1/4 tsp of nutmeg (freshly grated)
1/8 tsp of salt
1/2 c of cranberries (dried)
1/3 c of sugar (white)
1 Tbsp of cornstarch (dissolved in 2 Tbsps of water)
2 c of water
2 Tbsps of brandy
3/4 c of pecans; chopped coarsely
1 pc of egg yolk (large)
1 Tbsp of sugar
2 recipes of pastry dough
1/2 Tbsp of water
Instructions:
Combine dried fruits, salt, sugar, dates, and spice inside the processor; process until coarsely chopped. Transfer onto a large saucepan then add cranberries then water.
Cook over very low heat, do not let it boil; stir frequently till the fruit becomes tender and mixture is very thick.
Add the dissolved cornstarch; stir constantly. Add the brandy; stir thoroughly. Take out from the heat and let it cool.
Place inside an airtight container and place inside the refrigerator for a day. This can be stored to one week.
When needed, take the mincemeat out from the refrigerator (change into room temperature). Preheat the oven at 375 degrees F.
Get half of the dough (but keep the rest chilled) and roll above a floured board and flatten to 13 inch round.
Fit it to the 9 inch pie dish then trim the edges, leave a half inch overhang. Let it chill for half an hour, uncovered till it becomes firm.
Place the pecans in shallow (baking) pan and toast inside the oven (middle rack) for four mins or till its color becomes dark.
Add the pecans onto the mincemeat; stir thoroughly. Spoon onto the crust and spread evenly.
Roll the other half dough above floured board and flatten to 1/8-inch thick. Cover the filling then trim the edges, leave 3/4 inch overhang.
Fold the overhang underneath the edges of the base of crust. Seal by pressing the dough and crimp the edges decoratively.
Combine yolk with (1/2 tablespoon) water then gently brush on the crust. Sprinkle sugar then poke holes on top using a fork. Place inside the oven (middle rack).
Bake for half an hour or more until the crust turns golden. Let the pie cool. Serve warm.
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