Make the Pastry: In a large bowl, combine the All-purpose flour, Almond flour, and Salt. Cut in the Cold unsalted butter until the mixture resembles coarse crumbs.
Gradually add the Ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a bowl, combine the Prepared mincemeat, Dark rum, Orange zest, Ground cinnamon, and Ground nutmeg. Mix well.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out half of the Pastry dough and line a 9-inch pie dish. Fill with the Mincemeat Filling.
Roll out the remaining Pastry dough and cover the pie. Crimp the edges to seal. Cut vents in the top crust.
Make the Egg Wash: Whisk together the Egg yolk and Heavy cream. Brush the top of the pie with the Egg Wash.
Bake for 45-50 minutes, or until golden brown. Let cool before serving.
Ingredients
8
2 cups250 gAll-purpose flour
1/2 cup60 gAlmond flour
3/4 cup170 gCold unsalted butter-cubed
1/4 cup60 mLIce water
1/4 tsp1.25 mLSalt
12 oz340 gPrepared mincemeat
2 tbsp30 mLDark rum
1 tsp5 mLOrange zest
1/2 tsp2.5 mLGround cinnamon
1/4 tsp1.25 mLGround nutmeg
150 gEgg yolk
1 tbsp15 mLHeavy cream
Equipment
9-inch pie dish
Large bowl
Pastry blender
Rolling pin
Whisk
Instructions
Make the Pastry: In a large bowl, combine the All-purpose flour, Almond flour, and Salt. Cut in the Cold unsalted butter until the mixture resembles coarse crumbs.
Gradually add the Ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a bowl, combine the Prepared mincemeat, Dark rum, Orange zest, Ground cinnamon, and Ground nutmeg. Mix well.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out half of the Pastry dough and line a 9-inch pie dish. Fill with the Mincemeat Filling.
Roll out the remaining Pastry dough and cover the pie. Crimp the edges to seal. Cut vents in the top crust.
Make the Egg Wash: Whisk together the Egg yolk and Heavy cream. Brush the top of the pie with the Egg Wash.
Bake for 45-50 minutes, or until golden brown. Let cool before serving.
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