Make the crust: In a bowl, whisk together the flour, sugar, and salt. I have a questions about this pie before making/rating it; hopefully someone knows the answer. I guess I ate them but sort of forgot about them over the years. Add ginger, … Trim excess, leaving a 1-inch overhang. Wow! Don't worry about the meat it adds flavor and texture but this is dessert not at all like chomping on a steak. Oh and I gave my son and daughter-in-law a sample and their response was "Oh wow! Though a slice will do me quite nicely for lunch:). If using ground beef, brown the meat in a saucepan over medium heat, and add the … I would use this recipe again. I followed some other reviews and made it a month ahead of time and doubled the recipe. In a Dutch oven, combine beef and apple cider. Mix well. What can be better than bread dipped in egg and pan-fried to golden brown perfection? Reproduction in whole or in part without permission is prohibited. Typically flavored with fall spices (like cinnamon, ginger, nutmeg, and cloves), the custard pie is creamy and luscious. I was so wrong! Transfer the filling to the pie shell, brush the edges with water, and cover the pie with the top crust. Turn mincemeat into crust. Can't wait to have more! Carefully transfer the dough to a 9-inch pie plate, pressing gently against the sides and bottom to fit. as long as you have the cherries it works. It smelled wonderful when I would stir it weekly. (Alternatively, pulse the ingredients in a food processor.) My family and colleagues at work all love it! Mother made this a lot when I was growing up and she also made mincemeat cookies. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. By roasting a larger one, I guarantee leftovers. Make the filling: In a medium bowl, combine the beef suet, currants, rump steak, raisins, brown sugar, brandy, candied citrus peels, lemon juice and zest, nutmeg, and apples. I have gradually substituted blue berries and cranberries for the candied fruit raisins etc. I also make it a month ahead and stir it every few days adding a dash of brandy every few days (to the pie mix not me well usually not me). All rights reserved. Step 2 Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Thanks so much for giving us a new and delicious family tradition! I made no other changes. Preheat oven to 425 degrees. Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Bake 25 to 30 minutes or until golden brown. Place rack in lowest position in oven. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more … In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy and lemon peel. At the very end of the cooking part I do pour some Brandy in (for flavor). I don't think I have ever had a complaint. this link is to an external site that may or may not meet accessibility guidelines. Cover and refrigerate for at least 2 days and up to 2 weeks. This pie has no meat in it (it's a 'mock' mincemeat pie). I saved the orange syrup and added 1/2 cup to the mincemeat mixture then reduced the white sugar to 1 scant cup. Cut a few steam vents in the top crust, then refrigerate the pie for 1 hour. Most people won't think twice about serving basic cornbread when is on the table. Crimp edges and poke several holes in top pastry. Add comma separated list of ingredients to exclude from recipe. I made it for my father for Father's Day (he loves mince pie).
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