I love Mincemeat!
I'm making these for Christmas.
This recipe is incredible easy.
I buy Vegetarian Mincemeat from a local shop, The British Emporium.
I'll include my recipe for Homemade Vegetarian Mincemeat at the end of the recipe.
I'm posting a series of photographs to show the process.
|We bought this Confectioner's Sugar Shaker at|
The Café du Monde in New Orleans, Louisiana.
It's the perfect way to Dust the Tops of the Pies.
Here's what you need:
Preheat the oven to 400 degrees
1 - 12 C Muffin Tin
Butter for greasing the Pan.
Homemade Pie Crust.
Confectioner's Sugar for Dusting.
They Bake for 20 - 25 minutes, or until the tops are Golden Brown.
It doesn't get much easier than this.
I love the process of placing the dough over the top of the Muffin Tin and then trimming it so you don't have to cut out circles and transfer them to the Pan. It also makes it easy to fold in the corners to create the top crust.
|Roll the Dough the size of the Muffin Pan, on a Sheet of|
|Place the Pan on top of the Dough and trim it to the size of the Muffin Tin.|
|The Pan is flipped over and the Sheet of Dough is on the top.|
Peel back the Paper.
|The Dough is trimmed following the divisions on the top|
of the Muffin Tin.
|We tucked the dough using a Muddler.|
|This is our favorite Vegetarian Mincemeat from|
our British Emporium in town.
|Ready for the Oven.|
|Out of the oven and ready to cool completely before|
they're dusted with Confectioner's Sugar.
|Cooled on a wooden rack.|
|Dusted and ready for a Serving Platter.|
Terry's Homemade Vegetarian Mincemeat:
I know it's not for everyone but I happen to love Mincemeat and because I'm Vegetarian, I love this recipe. It's such an iconic recipe for Christmas. I serve it as a compote and I also use it to fill cookies.
If you love the idea of Vegetarian Mincemeat, without the Suet, this recipe is perfect. It makes the perfect Christmas Gift to share with Friends and Family.
Simply fill Canning Jars and tie some decorative Christmas Fabric over the lid, with Twine or Raffia.
4 TBS Butter
1 C Unsweetened Apple Juice
2 Large Apples, peeled, cored and grated. (I use Jonagold).
1.2 C Dark Raisins
1/2 C Golden Raisins
1/2 C Dried Currents
1/2 C Dried Cranberries
1/2 C chopped Dried Figs
3/4 C Candied Mixed Peel
1/2 C chopped Candied Red Cherries
Zest and Juice of 1 Orange
2/3 C packed Brown Sugar
1/3 C Dark Rum + an additional 4 TBS to add at the end of cooking.
1/3 C Brandy + an additional 4 TBS to add at the end of cooking.
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Ginger
1/4 tsp ground Cloves
1/4 tsp Salt
Place all ingredients in a large Dutch Oven and bring to a boil over medium heat, stirring often.
Reduce the heat to low and simmer , stirring often for 30 minutes. Some of the liquid should begin to evaporate.
Remove from heat and fold in an additional Rum and Brandy.
Allow to cool completely in the Dutch Oven off the heat.
Transfer to a covered container and refrigerate overnight.
It will keep, refrigerated, for months.
Mincemeat Pies for Christmas!