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This recipe is a derivative of the traditional minced meat pie that combines some meat and fruits. Originally served in England, this recipe has always had its place in American tradition for the holidays.
This recipe combines a few short cut items and also a few added ingredients not traditionally found in other recipes. Give it a try.
See: how to make a 9 inch pie crust at the bottom of this article
Preheat oven to 425 degrees
1 1/2 jars of prepared mincemeat (48 ounces)
zest of one lemon
zest of one orange
1/2 cup golden raisins
1/2 cup of dark raisins
1/2 cup of dried cranberries
1 cup chopped nuts
2 tablespoons rum (optional)
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
In a food processor, pulse all ingredients for the filling adding the prepared mince meat last and pulsing a few additional times just to mix all ingredients. Using prepared mincemeat eliminates a few steps and saves time.
Roll out prepared pie dough. You can get fancy if you like and cut top layer into lattice strips, but its optional.
Place bottom pie crust in pie dish and fill with the mincemeat mixture.
Cover with remaining crust, and remember to slit the top with a few holes to allow for steam to escape. Flute or seal the edges with fingers or fork.
You may use an egg yolk wash on the top of the pie and then hand sprinkle sugar and cinnamon over the top prior to putting in oven.
Cook at 425 degrees for first ten minutes, then reduce heat to 350 for next 23 to 32 minutes depending on the efficiency of your oven.