Heat the oven to 375 degrees, and put a baking sheet on the bottom rack of the oven to heat. Brush the chilled pie again with glaze. Set the pie on the hot baking sheet and bake until browned and ...

My Traditional Mincemeat recipe makes me feel like I'm back home in Ireland. This is the classic mincemeat recipe I grew up ...

Makes 1 pie, serves 10-12 The pie can be made several days ahead, then covered and refrigerated. Reheat the pie in a 250°-300° oven for about 20 minutes to warm it.

2 tablespoons butter, melted. 1 unbaked 9-inch pie shell with a high-standing fluted rim. 1 jar (28-ounce) ready-to-use mincemeat (2 2/3 cups) Streusel, recipe follows ...

According to the BBC, a mincemeat recipe in Hannah Glasse's influential 1747 cookbook, "Art of Cookery," is an early instance of meat being removed as a key ingredient from the pie filling.Black ...

The green tomato mincemeat filling calls for slightly less alcohol, but we’ve made up for it by topping the pie with Bourbon Pecan Ice Cream. For more pie recipes, check out our Dazzling ...

The Spruce Eats published a recipe for mincemeat pie, with photos of actual minced meat instead of fruit. A little mix-up over a British term caused a whole lotta confusion! IE 11 is not supported.

Venison mincemeat. Ingredients. 3 pounds venison, boiled and ground (beef can be substituted) 5 pounds apples, ground or chopped. 2 pounds raisins, cooked ...

Some recipes also involve apples, and almost all varieties include shredded beef and suet. ... My mincemeat pie was a hit at the party, and my friend Jenny smiled with satisfaction.

ATLANTA – Dear Food Goddess: ‘There is a delicious recipe for a holiday pie that has a bottom layer of mincemeat and a top layer of pumpkin pie filling. Do you or your readers have such a ...

By 1845, Eliza Acton wrote two recipes for mince pies: one, the typical meat mince pie we've been seeing thus far, with one pound of tongue (!); and another, with a lot more sugar and dried fruits ...

Total time: 1 1/2 hours, plus chilling time Servings: 8 to 10 Note: This pastry dough is wonderfully pliable and easy to work, made by the French method of kneading on the countertop.