Picture: Jenny Huang • Meals Styling: Laura Rege • Prop Styling: Vanessa Vazquez. Picture: Jenny Huang • Meals Styling: Laura Rege • Prop Styling: Vanessa Vazquez
This recipe for old school mincemeat pie—a model of which was featured within the traditional 1861 Mrs. Beeton’s Ebook of Family Administration—was up to date in 1999 in Jane Grigson’s English Meals. To depart ample time for the fruit to melt and the flavors to meld, the mincemeat filling must be ready at the very least two days however ideally as much as two weeks prior to creating the pie.
Featured in “A Prodigal Pie” by Beth Kracklauer within the November 2008 situation.
Makes: One 9-inch pie
Time: 2 hours
Substances
For the filling:
- 2 cups finely chopped beef suet
- ¾ cup dried currants
- ¾ cup finely chopped rump steak (about 3 oz.)
- ½ cup raisins
- ½ cup packed darkish brown sugar
- 2 Tbsp. brandy
- 1½ tsp. finely grated lemon zest
- 1 tsp. contemporary lemon juice
- 1½ tsp. chopped candied citron peel
- 1½ tsp. chopped candied lemon peel
- 1½ tsp. chopped candied orange peel
- ¼ tsp. grated nutmeg
- 1½ Granny Smith apples, cored and finely chopped
For the crust:
- 2¼ cups all-purpose flour, plus extra for dusting
- 1 Tbsp. sugar
- 1 tsp. kosher salt
- 12 Tbsp. chilly unsalted butter, cubed
- 1 giant egg, evenly crushed
Directions
- Make the filling: In a medium bowl, stir collectively the meat suet, currants, rump steak, raisins, brown sugar, brandy, lemon zest, lemon juice, candied citron peel, candied lemon peel, candied orange peel, nutmeg, and apples. Switch to a 1-quart jar. Cowl and refrigerate for at the very least 2 days and as much as 2 weeks.
- Make the crust: In a medium bowl, whisk collectively the flour, sugar, and salt. Utilizing a pastry blender, two forks, or your fingers, incorporate the butter into the flour combination till pea-size crumbles kind. Add ¼ cup plus 2 tablespoons of ice-cold water and work the dough till it’s clean with seen flecks of butter. (Alternatively, pulse the elements in a meals processor.) Divide the dough in half and flatten into disks. Cowl the disks in plastic wrap and refrigerate for at the very least 1 hour.
- When able to bake, take away one of many dough disks from the fridge and put aside on a evenly floured work floor till pliable however nonetheless chilled, about 5 minutes. Utilizing a evenly floured rolling pin, roll the dough disk, rotating usually and flouring the floor as wanted to stop sticking, right into a 13-inch spherical about ⅛ inch thick. Rigorously switch the dough to a 9-inch pie plate, urgent gently towards the edges and backside to suit. Roll the remaining dough disk to the identical measurement. Switch the filling to the pie shell, brush the sides with water, and canopy the pie with the second dough spherical, trimming it to depart a 1-inch overhang. Fold the highest edge over the underside crust to seal, crimping as desired. Minimize a couple of steam vents within the prime crust, then refrigerate the pie for 1 hour.
- In the meantime, place a rack within the heart of the oven and preheat to 350°F. Brush the pie with the egg wash, then bake till golden, about 1 hour. Switch to a wire rack and put aside to chill fully.
The publish Conventional Mincemeat Pie appeared first on Saveur.
