Mincemeat Pie
Mincemeat pie dates back as far as the 11th century and was a way of preserving meat without smoking or salting. Today's modern renditions do not always include meat, but do include dried fruit and spices. Here's a modern style fruity mincemeat pie with baking spices and five types of dried fruit. Feel free to swap out some of the dried fruit in this recipe with whatever is delicious and handy in your pantry.
Ingredients
Units:
- All Purpose Flour - 13½ oz
- Salt - 1/8 oz
- Unsalted Butter - 6⅜ oz
- Egg yolk - 3/4 oz
- Water - 4¾ oz
- Dried Apricot - 2⅝ oz
- Dried Cherry - 2⅝ oz
- Raisin - 2¼ oz
- Dried Cranberry - 2⅛ oz
- Currant - 2¼ oz
- Apple - 13¾ oz
- Brown Sugar - 9¾ oz
- Brandy - 1⅛ oz
- Cornstarch - 1/8 oz
- Unsalted Butter - 1⅝ oz
- Ground Cinnamon - 0.04 oz
- Ground Ginger - 0.02 oz
- Nutmeg - 0.02 oz
- Ground Clove - 2 pinch
- Salt - 1 pinch
- Orange Zest - 1
- Walnut - 1¾ oz
- Egg - 1
Servings
1 pieDirections
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