Mincemeat Pie
By SMorrissey
Fruity mincemeat pie is a hearty dessert, often reserved for special holiday occasions. But it’s so easy to make, you’ll want to have it more often.
- 8
- 15 mins
- 75 mins
Ingredients
- All-purpose flour, for dusting
- Pate Brisee (pie dough) for 2 crust pie
- 2 (27-ounce) jars prepared mincemeat
- 1 McIntosh apple, peeled, cored, seeded, and grated
- 1 tablespoon brandy
- Zest 1 lemon, grated
Preparation
Step 1
Preheat oven to 400°F.
Line a baking sheet with parchment paper; set aside.
On a lightly floured surface, roll half the pate brisee into a 12-inch circle.
Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes.
Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Spoon filling into chilled piecrust.
On a lightly floured surface, roll out remaining pate brisee to a 12-inch circle.
Cover filling, trim evenly along edge, and press to seal edges.
Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart.
Place on prepared baking sheet.
Bake 15 minutes.
Lower the temperature to 350°F and continue to bake until the crust is golden brown and the center bubbles, 45 to 50 minutes.
Cool on a wire rack.
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