The best delicious Marinda Freeman's Mincemeat Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Marinda Freeman's Mincemeat Pie recipe today!
Hello my friends, this Marinda Freeman's Mincemeat Pie recipe will not disappoint, I promise! Made with simple ingredients, our Marinda Freeman's Mincemeat Pie is amazingly delicious, and addictive, everyone will be asking for more Marinda Freeman's Mincemeat Pie.
What Makes This Marinda Freeman's Mincemeat Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Marinda Freeman's Mincemeat Pie.
Ready to make this Marinda Freeman's Mincemeat Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 9-inch circles of pate
-brisee (see below), chilled
1/2 qt Homemade mincemeat (see
-recipe)
2 c Tart apples, peeled, cored
-and chopped
1/4 c Granulated sugar, to taste
-(up to 1/2)
-PATE BRISEE-
2 1/2 c All-purpose flour
1 ts Salt
1 ts Granulated sugar (optional)
1 c (2 sticks) cold unsalted
-butter, cut into small
-pieces
1/4 c Ice water (up to 1/2)
makes one 9-inch double-crust pie
1. Preheat oven to 450 F. Press one of the pastry rounds into a 9-inch pie
plate and chill.
2. Combine the mincemeat, apples, and sugar. Spoon the mixture into the pie
shell, top with the remaining pastry round, and trim and crimp the edges as
desired. Cut vent holes in the top crust to allow the steam to escape.
3. Bake for 30 minutes, until the crust is evenly browned. Let cool before
serving.
Pate Brisee (Basic Pie Crust) makes enough for a double crust pie:
1. Put the flour, salt, and sugar into the bowl of a food processor. All
ingredients should be cold. Add the pieces of butter and process for
approximately 10 seconds, or just until the mixture resembles coarse meal.
(To mix by hand, combine the dry ingredients in a large mixing bowl. Using
a pastry blender or two table knives, cut in the butter until the mixture
resembles coarse meal.)
2. Add ice water, drop by drop, through the feed tube with the machine
running, just until the dough holds together without being wet or sticky;
do not process more than 30 seconds. Test the dough at this point by
squeezing a small amount together. If it is crumbly, add a bit more water.
3. Turn the dough out onto a large piece of plastic wrap. Grasping the ends
the plastic wrap, press the dough into a flat circle with your fists. This
makes rolling easier than if the pastry is chilled as a ball. Wrap the
dough in the plastic and chill for at least an hour.
4. Lightly butter or spray with vegetable cooking spray the pie plate you
will be using. On a lightly floured board, roll out the pastry to a
thickness of 1/8 inch. Place the pastry in the pie plate and press it into
the bottom edges and along the sides. Trim the pastry using scissors or a
sharp paring knife, or by rolling a rolling pin across the top of the pan.
Chill until ready to use. Unbaked pastry shells can be refrigerated, well
wrapped in plastic, for up to 1 day; for longer storage, they can be
frozen.
Recipes are from _Martha Stewart’s Pies & Tarts_.
Yields
1 Servings
Leave a Reply