Mel's Mincemeat Pie

1 bottle of Nonesuch Mincemeat
1 jar of Smuckers Orange Marmalade (the regular size, not the small size)
Your favorite alcohol, either rum, whisky or bourbon

Mix the jars of mincemeat and orange marmalade together. Add as much
alcohol as you want. I add... A LOT... Until it all tastes like I want
it to taste. Put the filling in a pie shell and bake. This will make a
LARGE deep dish mince pie. I make my own crusts. I put two crusts on..
and the sugar sprinkled on the top of the top crust. I bake the pie for
the length of time listed on the Mincemeat jar. I think it's around 35
minutes at 375.. look up any mincemeat recipe for baking time. Don't
let the crust get too dark. Cover the edges with foil..

OH.. I also sprinkle sugar on the crust to give it a "sparkle".

Enjoy!

Mel


This is my crust recipe and YES.. USE THE LARD!! You will get "raves"
on your pies.

Cook's Illustrated's Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
13 tablespoons cold butter, cut into 1/2-inch cubes
8 tablespoons cold lard
4 to 6 tablespoons ice water

Mix flour, salt and sugar in food processor fitted with metal blade. Cut
in butter cubes with five 1-second pulses. Add cold lard and continue
cutting in until flour is pale yellow and resembles coarse cornmeal with
butter bits no bigger than small peas, about 4 additional 1-second pulses.
Turn mixture out into a medium-sized bowl. Sprinkle 3 tablespoons of ice
water over mixture. With a fork, fluff to mix thoroughly. Squeeze a
handful of doughif it doesn't stick together, add remaining water, 1
tablespoon at a time. Divide dough into two balls, one slightly larger
than the other then flatten into 6-inch discs. Refrigerate for 30 minutes
before rolling. Fill with your favorite pie filling recipe.

NOTE: To make Cook's Illustrated's original recipe, substitute cold
vegetable shortening for the lard

No-Compromise Piecrust
adapted from Cook's Illustrated

Makes enough for a double-crust 9-inch deep-dish pie

http://www.leitesculinaria.com./recipes/no_comp_crust.html

or a double-crust 10-inch regular pie
This is a seriously good pie. I've had people who don't care for
mincemeat eat this pie. The Orange Marmalade takes the hint of bitterness
out of it. All the alcohol cooks out, but leaves the wonderful flavor. I
have used both rum and bourbon/whisky... just depends on my mood and what
I have on hand.
Mel

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/