Great-Aunt Florence's Quince And Ginger Mincemeat Pies

Name: Great-Aunt Florence's Quince and Ginger Mincemeat Pies (Upgraded)
Total time: 3 h 30 min
Yield: 12
Cuisine: Holiday
Ingredients: 2 1/2 cups All-purpose flour; 1 cup Cold unsalted butter-cubed; 1/4 cup Vegetable shortening-chilled; 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; 3/4 cup Dark brown sugar; 1/4 cup Cognac; 3 tbsp Fresh ginger-grated; 1 tsp Cinnamon; 1/2 tsp Nutmeg; 1/4 tsp Cloves; Zest of 1 Orange; 1 tbsp Orange blossom water

⏱3h 30m

👥12

🔥380 cal

Medium

🍽️Holiday

A slightly more sophisticated take on the classic recipe, using better quality ingredients and a more nuanced flavor profile. This version builds on the original with subtle improvements.

2 1/2 cups All-purpose flour

1 cup Cold unsalted butter-cubed

1/4 cup Vegetable shortening-chilled

1/2 cup Ice water

1/4 tsp Salt

See all 18 ingredients ↓

(0 reviews)

⏱3h 30m

👥12

🔥380 cal

Medium

🍽️Holiday

A slightly more sophisticated take on the classic recipe, using better quality ingredients and a more nuanced flavor profile. This version builds on the original with subtle improvements.

#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 24 hours, or up to 3 days, in the refrigerator 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 35-45 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
1/4 cup 60 mL Vegetable shortening-chilled
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
3/4 cup 150 g Dark brown sugar
1/4 cup 60 mL Cognac
3 tbsp 45 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
1 tbsp 15 mL Orange blossom water

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 24 hours, or up to 3 days, in the refrigerator 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 35-45 minutes, or until golden brown. Let cool completely before serving.

Nutrition per serving

Calories 380