Mincemeat for Mini Pies (green tomato)

By á-47

This is a recipe for enough green tomato mincemeat to make 16 5" mini pies

Ingredients

• 1 Granny Smith apple, chopped
• 1/4 cup dark raisins
• 1/4 cup golden raisins
• 1/4 cup dried cranberries
• 1/4 cup packed brown sugar
• 1/4 cup butter, melted
• 1/4 cup brandy
• 1 orange, zested and juiced
• 1/2 tea. cinnamon
• 1.4 tea. allspice
• 1/4 tea. nutmeg
• 1/8 tea. cloves
• 1/8 tea. salt
• 3 Tbsp. flour
• refrigerator pie crust
• 1 egg,, lightly beaten with 1 tbsp. water

Preparation

Step 1

Mincemeat: In a medium bowl, mix together apple, dark and golden raisins, cranberries, brown sugar, butter, brandy, orange zest and juice, cinnamon, allspice, nutmeg, cloves and salt.

Transfer mixture to a container, cover tightly , and refrigerate for at least 1 day or up to 5 days. Once mincemeat is chilled, add flour and toss well.

Roll out pie crust on a lightly floured surface to a thickness of about 1/16". Using a 5" round cutter, cut into rounds and place on baking sheets lined with parchment, spacing apart. Reroll scraps as necessary.

Brush edges with egg wash. Place about 2 Tbsp. mincemeat in center otr each round. Fold in half, enclosing filling. Pinch edges together to seal, and crimp with the tines of a fork. Brush tops with egg wash.

Place pies on the baking sheets in the freezer for 30 minutes. Meanwhile, position oven racks in upper and lower thirds of oven and preheat to 375 degrees.

Using tip of a knife, cut 2 or 3 slits in top of each pie. Bake in preheated oven for 20-25 minutes, switching positions of baking sheets halfway through, until puffed and browned. Cool on sheets on wire racks for 15 minutes, then dust with confectioners' sugar.

Serve warm or at room temperature.