Great-Aunt Florence's Quince And Ginger Mincemeat Pies

Name: Great-Aunt Florence's Quince and Ginger Mincemeat Pies (Standard)
Total time: 3 h
Yield: 12
Cuisine: Holiday
Ingredients: 2 1/2 cups All-purpose flour; 1 cup Cold unsalted butter-cubed; 1/2 cup Ice water; 1/4 tsp Salt; 1 lb Quince-peeled, cored, and chopped; 1/2 lb Dried cranberries; 1/2 lb Raisins; 1/4 lb Currants; 1/2 cup Beef suet-finely chopped; 1/2 cup Brown sugar; 1/4 cup Brandy; 2 tbsp Fresh ginger-grated; 1 tsp Cinnamon; 1/2 tsp Nutmeg; 1/4 tsp Cloves; Zest of 1 Orange

⏱3h

👥12

🔥350 cal

Medium

🍽️Holiday

A classic mincemeat pie recipe, using readily available ingredients and a straightforward method. This version aims to recreate the comforting flavors of a traditional family favorite.

2 1/2 cups All-purpose flour

1 cup Cold unsalted butter-cubed

1/2 cup Ice water

1/4 tsp Salt

1 lb Quince-peeled, cored, and chopped

See all 16 ingredients ↓

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⏱3h

👥12

🔥350 cal

Medium

🍽️Holiday

A classic mincemeat pie recipe, using readily available ingredients and a straightforward method. This version aims to recreate the comforting flavors of a traditional family favorite.

#Pie #Mincemeat #Quince #Ginger #Holiday Baking

Instructions

Make the Pastry: Combine the Pastry ingredients in a food processor and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Make the Filling: In a large bowl, combine all Filling ingredients. Mix well and let sit for at least 1 hour, or preferably overnight, to allow the flavors to meld.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out the pastry and cut into circles. Line pie tins with the pastry. Fill each pie with the Filling mixture.
Cover with pastry lids, crimp the edges to seal, and cut vents in the top. Brush with a little milk or beaten egg.
Bake for 30-40 minutes, or until golden brown. Let cool completely before serving.

Ingredients

2 1/2 cups 315 g All-purpose flour
1 cup 226 g Cold unsalted butter-cubed
1/2 cup 120 mL Ice water
1/4 tsp 1.25 mL Salt
1 lb 454 g Quince-peeled, cored, and chopped
1/2 lb 227 g Dried cranberries
1/2 lb 227 g Raisins
1/4 lb 113 g Currants
1/2 cup 120 mL Beef suet-finely chopped
1/2 cup 100 g Brown sugar
1/4 cup 60 mL Brandy
2 tbsp 30 mL Fresh ginger-grated
1 tsp 5 mL Cinnamon
1/2 tsp 2.5 mL Nutmeg
1/4 tsp 1.25 mL Cloves
Zest of 1 1 Orange

Equipment

Food processor
Mixing bowls
Rolling pin
Pie tins

Instructions

Make the Pastry: Combine the Pastry ingredients in a food processor and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Make the Filling: In a large bowl, combine all Filling ingredients. Mix well and let sit for at least 1 hour, or preferably overnight, to allow the flavors to meld.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out the pastry and cut into circles. Line pie tins with the pastry. Fill each pie with the Filling mixture.
Cover with pastry lids, crimp the edges to seal, and cut vents in the top. Brush with a little milk or beaten egg.
Bake for 30-40 minutes, or until golden brown. Let cool completely before serving.

Nutrition per serving

Calories 350