recipe for mince meat pie?

Question

a pie that has a very moist filling and a soft crust

Answer 1

Mincemeat Filling for Mince Pie
In my family, mince pie has always been as essential for Thanksgiving as pumpkin pie, and we often served it at Christmas, too. . I found this recipe for mincemeat filling on the Crooked Timber group blog website (though I've changed the wording some). It's too late to use Thanksgiving 2004, but I'm storing it here to try next year, if not before. The poster (Harry Brighouse, a philosophy professor) predicts that the recipe will yield "a small pie, a large pie, and a bunch of individual pies." I'm translating that to 3 pies, but since I myself have not made this yet it's only a guess. Sounds yummy, anyway. "Cooking time" is actually minimum steeping time.
1 lb sultanas
1 lb raisins
2 grated lemons, juice and rind of
1 grated orange, juice and rind of
6 ounces walnuts, diced
1 ounce crystallized ginger, diced
1/2 cup brandy
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
3/4 teaspoon ground nutmeg
4 ounces prunes
1 lb currants
1/4 cup Cointreau liqueur
3 pies

1. Combine sultanas through nutmeg.
2. Process about 1/5 of the sultana mixture--plus all the prunes--in a food processor, then remix it with the other 4/5 of the sultana mixture.
3. Stir in currants& cointreau.
4. Leave covered from 1 day to several weeks.
5. Use as filling for mince pies.

Answer 2

A holiday favorite, mincemeat pie recipe with optional rum and chopped pecans or walnuts, prepared mincemeat, and other ingredients.
INGREDIENTS:
1 3/4 cups all-purpose flour
1 teaspoon salt
1/3 cup cold shortening
1/3 cup cold margarine
1/3 cup ice cold water
1 jar (32 ounces) mincemeat
zest of 1 medium lemon
1 egg yolk
2 teaspoons milk
2 tablespoons light rum, optional
chopped pecans or walnuts, optional
PREPARATION:
Combine flour and salt in a mixing bowl, cut in cold shortening and margarine until mixture resembles small peas. Sprinkle with 1/3 cup ice water and quickly gather into a ball. Do not knead the dough or handle any more than necessary.
Wrap dough in waxed paper; refrigerate to chill, about 30 minutes to 1 hour.

Combine mincemeat with lemon zest; set aside.

On a floured surface, roll out about 2/3 of the chilled pastry; line a 9-inch pie plate with the pastry.
Trim edges and flute. Pour in mincemeat mixture. Roll out remaining pastry to 1/8-inch thickness and cut out 10 strips about 3/4-inch wide. Arrange 6 strips crosswise on pie and 4 strips lengthwise, woven in a lattice pattern. Trim ends of strips and press gently into sides of pie shell.
Beat egg yolk with milk; brush over the pastry. Bake in a preheated 425° oven for 10 minutes. Reduce heat to 350° and bake 25 to 30 minutes longer, or until done. If desired sprinkle with rum and chopped pecans or walnuts. Serve slightly warm with ice cream, if desired. Store pie, covered, in refrigerator.

Answer 3

Meatless Mincemeat Pie

A sweet mincemeat treat! May use brandy or apple juice in place of the rum."
Original recipe yield: 1 pie.
Prep Time:30 MinutesCook Time:40 MinutesReady In:24 Hours Servings:8
INGREDIENTS:
1 (18 ounce) jar prepared mincemeat pie filling
1 1/2 cups chopped walnuts
2 apple - peeled, cored, and chopped
1/2 cup packed brown sugar
1/4 cup rum
1 tablespoon lemon juice
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS:
Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
Preheat oven to 425 degrees F (220 degrees C).
Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
Bake in preheated oven on low shelf for 40 minutes or until golden brown.


Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!


MINCEMEAT PIE

INGREDIENTS

1-1/4 pounds lean beef stew meat
2-3/4 pounds Granny Smith apples, cored and chopped
1/3 pound beef suet, coarsely ground
3/4 pounds dark raisins
1/2 pound dark brown sugar
1/2 cup white vinegar
1/4 cup molasses
1/2 pound currants
1/2 cup apple juice
3/4 teaspoons ground cloves
3/4 teaspoons ground nutmeg
3/4 teaspoons ground allspice
3/4 teaspoons ground cinnamon
1/2 cup bourbon or rum, divided
Place stew meat in 2-quart pot; add water to cover. Bring to boil, cover, and simmer for 1 hour or until tender. Drain and put through meat grinder or processor until coarse.

Place the ground meat and the remaining ingredients, using only 1/4 cup of the liquor, in a 4-quart pot. Stir and bring to a simmer. Cover and cook gently for 1 hour, stirring occasionally. Remove from heat and allow to cool. (Can be made several days ahead and refrigerated or frozen.)

Prepare favorite double crust for 9-inch pie. Place one-half of meat mixture into pie shell. Place remaining crust on top and seal to bottom crust. Put hole in center of top crust to allow steam to escape while baking. Repeat with remaining meat mixture or freeze for later use. Bake in preheated 375° F oven for 1 hour or until brown and bubbly. Place pie on rack. Using a funnel, pour in the remaining 1/4 cup bourbon or rum. Tilt pie back and forth to incorporate. Serve warm.

Answer 4

http://www.geocities.com/Heartland/Hills/9522/mincemeat.html