Holiday Mincemeat Pie Recipe
Ingredients
| Pastry for double-crust 9-inch pie | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Light corn syrup | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Shortening | 1/4 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Mincemeat | 1/2 Cup (16 tbs), condensed | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Vanilla extract | 1 Teaspoon | |
| Orange juice | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat the oven by setting it at 350°.
MAKING
2) Take a rolling pin and roll out half of the pastry dough over a floured surface until it is 1/8 inch in thickness.
3) Fit it properly into a pie pan measuring 9 inches.
4) Take the remaining pastry dough and roll out again into 1/8 inch thickness before cutting it into strips of ¾ inch wide each.
5) Take a small saucepan and heat up a mixture of corn syrup, shortening, sugar and salt.
6) Remove from heat after bringing to a boil by stirring occasionally.
7) Add the warm syrup carefully little by little to a combination of the remaining ingredients.
8) Take a spoon and scoop the mixture into a pastry shell.
9) Take the dough strips and design it into a lattice on top of the filling.
10) Flute the edges together after sealing them properly.
11) Bake it for 40 minutes by placing it in the pre-heated oven or until the pastry turns golden brown in color.
SERVING
12) Cool and serve the pastry.
1) Preheat the oven by setting it at 350°.
MAKING
2) Take a rolling pin and roll out half of the pastry dough over a floured surface until it is 1/8 inch in thickness.
3) Fit it properly into a pie pan measuring 9 inches.
4) Take the remaining pastry dough and roll out again into 1/8 inch thickness before cutting it into strips of ¾ inch wide each.
5) Take a small saucepan and heat up a mixture of corn syrup, shortening, sugar and salt.
6) Remove from heat after bringing to a boil by stirring occasionally.
7) Add the warm syrup carefully little by little to a combination of the remaining ingredients.
8) Take a spoon and scoop the mixture into a pastry shell.
9) Take the dough strips and design it into a lattice on top of the filling.
10) Flute the edges together after sealing them properly.
11) Bake it for 40 minutes by placing it in the pre-heated oven or until the pastry turns golden brown in color.
SERVING
12) Cool and serve the pastry.
Chef
