Notes From Marinda
Mincemeat Pie
This pie was required eating at Thanksgiving and Christmas when I grew up. Here’s the recipe to make the pie. I made a gluten free crust.
Makes 2 pies
Filling:
I quart of mincemeat (see previous post)
5 cups chopped tart apple (peeled & cored)
1/2 to 1 cup sugar (depending on the sweetness of the apples)
Mix the above ingredients in a large bowl and set aside.
Piecrust for ONE 2-crust pie:
2 cups all-purpose gluten free flour
1/2 cup coconut oil or butter
1/2 cup to 3/4 cup cold water (add an ice cube or two)
2 teaspoons sugar (optional)
1/2 teaspoon salt
You can make this by hand. I used my food processor as it is easier for this recipe. Mix together flour, sugar and salt. Put in food processor with coconut oil or butter and mix until crumbly. Add egg and mix in. Add cold water a Tablespoon or two at a time until it is mostly a ball. Take out of food processor and mix a bit more by hand. Divide into two balls. Roll them out between wax paper to about 6-inch diameter and put in the refrigerator to chill. (This is where I stopped and made the second batch of piecrust.) The dough is quite soft, so chilling it in the refrigerator makes it easier to roll out.
Roll out one 6-inch disk of dough between two pieces of wax paper, turning it over every so often and smoothing out the wax paper. I know this sounds like too much work – but it’s easier than trying to roll it out without the wax paper. One you have rolled out the dough for the bottom piecrust, remove one side of the wax paper and place into pie plate (dough side down) and carefully pull off the wax paper. You can fill in holes with the dough just by pressing pieces together. (I rolled out the second bottom crust next.)
Divide the filling between the two pie shells. Roll out the top crusts as you did for the bottom crust. Make some slits in the pie for air to escape.
Bake at 400 degrees for 45 to 50 minutes.
You can wrap and freeze the second pie for later!
