"Mother's in Mincemeat" Pie
"Mother's in mincemeat and it's gettin' late!"
the meat is so tender it falls apart. Cut into bite-sized pieces and return to
the broth and continue to simmer on the stovetop.
Add the following, stirring each in as you go.
2-3 cups apple cider
A 1 pound box of raisins
1 cup chopped dried mixed candied fruit peel
1/4 cup of sugar
1 teaspoon ground cinnamon
1 teaspoon cloves
5-6 medium apples, chopped to bite size
the liquid. Add a little more sugar, spice or apple juice as suits you.
The idea is to have a semi-tart but spicy base. But do it gradually until you
find it to your liking. The raisins should swell up to take up the meat liquid,
and more apples are always good.
This will make enough for 3-4 pies. (It stores well in the freezer.)
Use the crust recipe below, or your own.
Spoon the cooked and cooled mincemeat filling into the unbaked crust, use
a sharp knife to make vents in the top crust.
Bake at 425 degrees about 20 minutes, or until your crust is golden brown.
1/2 cup oil
1/4 cup milk
Stir in 2 cups flour and 1 teaspoon salt.
Roll out for a great crust.
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