Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 2/3 cup of unsalted butter, chilled and cubed
- 1/4 cup of ice water
- 2 cups of mincemeat filling
- 1 egg, beaten
- 1 tablespoon of granulated sugar
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the chilled and cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add the ice water and mix until the dough comes together. Divide the dough into two equal portions and shape them into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. On a floured surface, roll out one of the dough disks to fit the 9-inch pie dish. Transfer the dough to the pie dish and trim the edges.
5. Add the mincemeat filling to the pie dish.
6. Roll out the second dough disk and use it to cover the filling. Trim the edges and crimp them together with a fork or your fingers.
7. Brush the top of the pie with the beaten egg and sprinkle with granulated sugar.
8. Cut a few slits on the top of the pie to allow steam to escape.
9. Bake the pie for 45-50 minutes, or until the crust is golden brown.
10. Let the pie cool for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Refrigeration time: 30 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 51g
- Protein: 4g
- Fiber: 2g
- Sugar: 27g
- Sodium: 270mg
Substitutions for ingredients:
- You can use store-bought mincemeat filling instead of making your own.
- You can use vegetable shortening instead of butter.
- You can use a premade pie crust instead of making your own.
Variations:
- You can add chopped nuts or dried fruit to the filling.
- You can use a lattice crust instead of a solid crust.
- You can make mini mincemeat pies using a muffin tin.
Tips and tricks:
- Make sure the butter is cold when you mix it with the flour to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- Chill the dough before rolling it out to make it easier to handle.
- Use a pastry brush to evenly coat the top of the pie with the beaten egg.
- Let the pie cool before slicing to prevent the filling from spilling out.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pie in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or vanilla ice cream.
- Dust the top of the pie with powdered sugar.
Garnishes:
- Sprinkle chopped nuts or dried fruit on top of the pie.
Pairings:
- Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the pie with a side of roasted vegetables or a salad.
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil.
- If the filling is bubbling over, place a baking sheet underneath the pie dish to catch any spills.
Food safety advice:
- Make sure the filling reaches a temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Mincemeat pies have been enjoyed in England since the 16th century. Originally, they were made with meat, suet, and spices, but over time, the recipe evolved to include dried fruit and brandy.
Flavor profiles:
- Mincemeat pies are sweet and spicy, with a rich, fruity filling and a buttery crust.
Serving suggestions:
- Serve the pie warm or at room temperature.
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Region: British