And a Christmas pie, at that…
I know, you’re so intrigued.
The thing is that over Christmas break, after some seriously cute nostalgic ramblings about his mom, his Taid, and an annual mincemeat recipe that hasn’t been made in years, Mark really left me with no choice. I had to try to make a mincemeat pie (even though up to this point I’d never even tasted one… so those of you with very firm feelings about mincemeat, forgive me).
So, even though it comes to you (extremely) late, I hope maybe you’ll enjoy this little mishmash of a recipe for mincemeat pie…
I was a little short on time, so I decided to use this (seriously fantastic) recipe for homemade mincemeat — Leibovitz had me at candied orange peel.
I combined the quick mincemeat with about six sliced apples, a squeeze of lemon juice and two tablespoons of sugar, then wrapped it all up in Martha’s patee brisee, brushed with a little egg yolk and cream, and baked the whole thing just like I would an apple pie.
That’s about 25 minutes at 375 degrees, covered in tin foil… then another 20 minutes with the foil removed. Between the tin foil and the egg wash you’re able to get that nice shiny golden brown color above without burning the edges or drying out the crust.
It might not be your Grandma’s mincemeat (there is kind of a conspicuous absence of kidney fat here…) but it was pretty tasty!
Have you ever baked a mincemeat pie?
No — scratch that — have you even ever had a mincemeat pie? Maybe I’m the only one who’s been missing out.