Mock Mincemeat Pie FillingFrom hollyeats 3 years ago
- 4 pretty tart, firm cooking apples (but not Granny Smith) shopping list
- 2 cups raisins, or combined raisins and dried currants shopping list
- 1/4 cup beef suet (optional) shopping list
- 1/2 to 3/4 cup sugar, depending on how tart your apples are shopping list
- Zest and juice of 1 orange shopping list
- 1/4 cup apple juice or cider shopping list
- 1/2 cup finely chopped (not ground) walnuts shopping list
- 1/4 cup candied orange peel or mixed peel shopping list
- Generous 1/2 tsp. cinnamon shopping list
- Generous 1/2 tsp. ground cloves shopping list
- 1/4 tsp. each nutmeg and allspice shopping list
- Pinch each mace and ginger shopping list
- juice and rind of 1 small lemon shopping list
- 1 TBS dark rum shopping list
- 2 TBS cognac (or brandy) shopping list
- 1-2 TBS dry bread crumbs, just enough to hold it together shopping list
How to make it
- Peel and core the apples, cut into eighths and throw in your food processor along with the raisins (and suet if using). Chop until it's all in even-sized small bits, but still chunky; don't mush it.
- In a deep saucepan, cook this along with the sugar and juices about 6-8 minutes, covered, stirring occasionally, or until the apples are tender. Remove lid and cook off all the juice, leaving mixture moist.
- If you can get it, the suet does add a desirable richness and texture. If you can't, stir 1 TBS unsalted butter into the mixture when you take it off the heat.
- Stir remaining ingredients into the mass, mixing well, and allow to cool.
- This will generously fill a 9" 2-crust pie, or make 16 individual mince tarts. I much prefer the tarts because the ratio of filling to pastry is better. This recipe is not sicky-sweet like many mincemeats but if you prefer, you may add more sugar to taste.
- You can use it right away, but if you have time, it's best to cool, cover and keep in a cool place for at least 2 days and up to 2 weeks before using. This allows all the flavors to blend and mellow for an exceptionally smooth yet spicy mincemeat pie.
The Cookhollyeats Shaftesbury, UK
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