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Pilgrim Apple Mincemeat Pie - 2006 Contest Winner

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  • Pilgrim Apple Mincemeat Pie - 2006 Contest Winner

    http://i56.photobucket.com/albums/g199/Shunick/PilgrimAppleMinceMeatPie.jpg
    [IMG]http://i56.photobucket.com/albums/g199/Shunick/PilgrimAppleMinceMeatPie.jpg[/IMG]

    Thanksgiving will soon be upon us. Consider this for your dessert:


    * Exported from MasterCook *

    Pilgrim Apple Mincemeat Pie - 2006 Contest Winner

    Recipe By :Marles Riessland 1st Place Winner- 2006 "Thanksgiving Pie Category" via Gary Solomon @ The Recipe Exchang

    Serving Size : 8 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    For the Pie Crust: (or use store bought pie crusts)
    1 cup flour -- pastry flour
    2 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon sugar
    1/2 teaspoon baking powder
    1 cup shortening -- plus 1 tablespoon butter flavored shortening, chilled; Crisco
    1/3 cup ice water
    1 tablespoon vinegar
    1 medium egg -- beaten
    For the Apple Layer:
    4 cups apples -- (Rome or Jonathan)
    2 teaspoons lemon juice
    2 tablespoons butter
    1/2 cup sugar
    1 tablespoon tapioca
    1/2 teaspoon cinnamon
    1/8 teaspoon nutmeg
    1/8 teaspoon salt
    1/4 teaspoon vanilla
    1 tablespoon heavy cream
    For the Mincemeat Layer:
    1 27-oz jar mincemeat -- (None Such (brand) Classic Original)
    Glaze:
    1 egg white -- slightly beaten
    1 tablespoon sugar
    pastry cut-outs -- for garnish
    dollops of whipped topping -- for garnish

    Pie crust directions: In large bowl, combine the flour, salt, sugar and baking powder. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In small bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough. Shape into three discs. Wrap in plastic wrap and chill in refrigerator. Use two discs when making this pie. Freeze remaining dough for later use. Roll out one pastry and place into a 9-inch pie dish for bottom crust.


    Preheat oven to 450 degrees. Peel and slice apples. Sprinkle with lemon juice. In heavy skillet, saute apples and butter together over medium heat for about 8 minutes. Cool slightly.


    In medium bowl combine sugar, tapioca, cinnamon, nutmeg and salt. Add slightly cooled apples and mix well. Stir in vanilla and cream. Place apple mixture into bottom of pie crust, spreading evenly.


    Spread the mincemeat on top of apple filling. Adjust top crust, seal, flute edge and vent top. Brush with egg white and sprinkle with sugar.


    Bake 15 minutes at 450 degrees. Reduce oven temperature to 350 degrees and bake 30-35 minutes longer or until golden. Garnish is optional with baked pastry cut outs or whipped topping, if desired.


    Description:
    "The peeled and sliced apples are sauteed with butter, cooled slightly then a mixture of sugar, tapioca, cinnamon, nutmeg and vanilla and cream are added to the apples. The apple layer is topped with mince meat and the top crust. Baked till golden
    brown."
    Source:
    "Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - October 26, 2008"
    T(Cook/Bake Time):
    "0:50"
    - - - - - - - - - - - - - - - - - - -
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