Mincemeat Pie with Brandy Butter recipe
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Ingredients
- 3 ounces beef suet 2 Granny Smith apples, peeled and finely chopped ½ cup dark brown sugar ½ cup raisins ½ cup dried currants ½ cup dried cranberries ½ cup dried apricots, finely chopped ¼ cup candied orange peel, finely chopped ¼ cup candied lemon peel, finely chopped ¼ cup candied lime peel, finely chopped ¼ cup candied cherries, halved ¼ cup orange juice 2 teaspoons lemon zest 2 teaspoons orange zest ½ teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon ground allspice ½ teaspoon ground cinnamon ¼ teaspoon ground cloves 2 ½ cups all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1 cup unsalted butter, chilled and cubed 5 tablespoons iced water, or more as needed 1 egg 2 tablespoons sanding sugar ½ cup salted butter, softened ½ cup powdered sugar 3 tablespoons brandy 2 tablespoons boiling water
Nutrition Info
- 573 caloriescarbohydrate: 71.2 gcholesterol: 81.3 mgfat: 30.5 gfiber: 2.6 gprotein: 4.4 gsaturatedFat: 18.5 gservingSize: -sodium: 361.5 mgsugar: 33.4 gtransFat: : -unsaturatedFat: : -
Directions Mincemeat Pie with Brandy Butter
Directions
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Melt beef suet in a stockpot over medium heat. Add apples, brown sugar, raisins, currants, cranberries, apricots, all candied peel, cherries, orange juice, and zests. Season with salt, nutmeg, allspice, cinnamon, and cloves. Cook, stirring occasionally, until mixture thickens and apples are tender, 20 to 30 minutes.
Cool mincemeat filling to room temperature, at least 20 minutes. Cover and chill mincemeat overnight, about 8 hours, or up to 3 days.
Combine flour, salt, and sugar in the bowl of a food processor to make the pastry crust. Add butter and pulse, 5 to 10 times, until combined. Add 5 to 6 tablespoons water, continuing to pulse, until a dough forms. Turn dough out on a lightly floured surface. Lightly knead together, shape into two flat circles, and wrap each in plastic wrap. Chill for at least 1 hour or overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Roll out one of the pastry circles to a 1/4-inch thickness. Cut out 6 circles using a 4 1/2-inch cookie cutter and roll into 6-inch circles. Place into six 4-inch tartlet pans and crimp the edges. Divide the mincemeat filling between the crusts, smooth the tops.
Roll out the remaining dough to the same thickness. Use a cookie cutter to carve out 6 stars to cover the pies. Beat egg with a splash of water. Brush egg wash over the top of each star and the edges of the pies, sprinkle with sanding sugar. Place pies on a baking sheet.
Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pies on a wire rack.
Beat butter and powdered sugar together in a medium bowl until light and fluffy. Beat in brandy and boiling water until smooth. Chill brandy butter until ready to serve. Garnish each pie with a pat of brandy butter if desired.