The best delicious Modern Mince Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Modern Mince Pie recipe today!
Hello my friends, this Modern Mince Pie recipe will not disappoint, I promise! Made with simple ingredients, our Modern Mince Pie is amazingly delicious, and addictive, everyone will be asking for more Modern Mince Pie.
What Makes This Modern Mince Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Modern Mince Pie.
Ready to make this Modern Mince Pie Recipe? Let’s do it!
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3 1/2 lb Small pippin apples; (about
-7), peeled,
; cored, chopped
1/2 c Chopped pitted prunes
1/2 c Golden raisins
1/2 c Dried currants
1/2 c Firmly packed dark brown
-sugar
1/4 c Unsulfured; (light) molasses
1/4 c Brandy
1/4 c Orange juice
1/4 c Unsalted butter; cut into
-pieces
; (1/2 stick)
2 tb Dark rum
1 tb Grated orange peel
1 ts Grated lemon peel
1 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground allspice
1/4 ts Ground nutmeg
1 pn Salt
2 Buttermilk Pie Crust Dough
-disks
Milk
Rum raisin ice cream;
-(optional)
Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook
over low heat until apples are very tender and mixture is thick, stirring
occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared
up to 1 week ahead. Cover and refrigerate.)
Position rack in lowest third of oven and preheat to 400F. Roll out 1 pie
crust disk on lightly floured surface to 13-inch-diameter round (about 1/8
inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter
glass pie plate. Gently press into place. Trim edges of crust, leaving
3/4-inch overhang. Fold overhang under crust so that crust is flush with
edge of pie pan. Crimp edges with fork to make decorative border. Spoon
filling into crustlined pan, gently pressing flat.
Roll out second disk on lightly floured surface to 13-inch round. Cut out
about 28 three-inch leaves using cookie cutter. Press leaves lightly with
tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place
leaf atop mince, overlapping crust slightly and pressing to adhere to
crust. Continue placing leaves atop pie in concentric circles, overlapping
edges slightly until top of pie is covered. Brush crust with milk. Bake
until crust is golden brown and mince bubbles, about 40 minutes. Cool
completely. Serve pie with rum raisin ice cream if desired.
Serves 8.
Yields
1 servings
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