Subj : Queen's Desserts - 06
To   : All
From : Dave Drum
Date : Wed Sep 21 2022 11:27:25

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Traditional Mincemeat Pie
 Categories: Pies, Pastry, Desserts, Beef, Fruits
      Yield: 6 servings
 
MMMMM--------------------------FILLING-------------------------------
      2 c  Fine chopped beef suet
    3/4 c  Dried currants
    3/4 c  Fine chopped rump steak
    1/2 c  Raisins
    1/2 c  Packed dark brown sugar
      2 tb Brandy
  1 1/2 ts Chopped candied citron peel
  1 1/2 ts Chopped candied lemon peel
  1 1/2 ts Chopped candied orange peel
      1 ts Fresh lemon juice
           Grated zest of 1/2 lemon
    1/4 ts Grated nutmeg
  1 1/2    Granny Smith apples; cored,
           - fine chopped

MMMMM---------------------------CRUST--------------------------------
  2 1/4 c  A-P flour; more for dusting
      1 tb Granulated sugar
      1 ts Kosher salt
     12 tb Cold unsalted butter; diced
      6 tb Ice-cold water
      1 lg Egg; lightly beaten
 
  MAKE THE FILLING: In a medium bowl, combine the beef
  suet, currants, rump steak, raisins, brown sugar,
  brandy, candied citrus peels, lemon juice and zest,
  nutmeg, and apples. Mix well.
  
  Transfer the mixture to a 1-quart jar. Cover and
  refrigerate for at least 2 days and up to 2 weeks.
  
  MAKE THE CRUST: In a bowl, whisk together the flour,
  sugar, and salt. Using a dough blender, two forks, or
  your fingers, cut the butter into the flour mixture,
  forming pea-size crumbles. Add the water; work the dough
  until smooth but with visible flecks of butter.
  (Alternatively, pulse the ingredients in a food
  processor.) Divide the dough in half and flatten into
  disks. Wrap the disks in plastic; refrigerate for at
  least 1 hour before using.
  
  When ready to bake, remove one of the disks of dough to
  a lightly floured work surface, and let it rest at room
  temperature for about 5 minutes, or until still chilled
  but pliable. Using a lightly floured rolling pin, roll
  out the disk into a ?-inch-thick round, rotating often
  and flouring the surface more as needed to prevent
  sticking. Carefully transfer the dough to a 9-inch pie
  plate, pressing gently against the sides and bottom to
  fit. Roll out the remaining disk of dough into a
  ?-inch-thick round using the same method. Transfer the
  filling to the pie shell, brush the edges with water,
  and cover the pie with the top crust. Trim excess,
  leaving a 1-inch overhang. Fold the top edge over the
  bottom crust to seal, and crimp as desired. Cut a few
  steam vents in the top crust, then refrigerate the pie
  for 1 hour.
  
  Meanwhile, set the oven @ 350ºF/175ºC.
  
  Brush the pie with egg wash, then bake until golden,
  about 1 hour. Transfer to a wire rack and let cool
  completely.
  
  Yield: makes one 9-inch pie
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "He is no lawyer who cannot take both sides of an issue." - Jasper Gullo Esq

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