Mince Pie, 2 ways

So winter storm Gail is raging outside, some rather stiff winds, some heavy snowfall, and I get the craving for sweets. But just not any sweets, mince pie with bourbon whipped cream.

Down in the pantry I have fruit mix aging, (Yes I should have baked those cakes long ago), in the fridge I have a frozen pie crust and some puff pastry… Sounds like I have all the necessary parts, now to add a RogueChef twist, perhaps a bit of caramel flavored bourbon, (I’ll drink the stuff, under duress), but the flavor profile fits this application so well, it can only enhance …

In the recipe, I’ll cover how to get this on the table in less than two hours, but to do it properly one needs a bit more time to age the fruit mix with the additions noted.

(One can just chop hell out of the fruit mix, pour in into the pie shell, hit it with a splash of booze, a dusting of brown sugar, dot with butter, lid up, seal and bake..)

Couple of notes:

  • If you are using my fruit mix, this is vegetarian.
  • If you are using a prepared mince pie filling, read the label.

From Wikipedia:

A mince pie (also mincemeat pie in New England, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin, filled with a mixture of dried fruits and spices called “mincemeat”, that is traditionally served during the Christmas season in much of the English-speaking world.

Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices; these contained the Christian symbolism of representing the gifts delivered to Jesus by the Biblical Magi. Mince pies, at Christmastide, were traditionally shaped in an oblong shape, to resemble a manger and were often topped with a depiction of the Christ Child.

The early mince pie was known by several names, including “mutton pie”, “shrid pie” and “Christmas pie”. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg.

Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic “idolatry” and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size markedly reduced from the large oblong shape once observed.

Today the mince pie, usually made without meat (but often including suet or other animal fats), remains a popular seasonal treat enjoyed by many across the United Kingdom and Ireland.

Quick Mince Pie

A christmas classic, with loads of dried fruit, macerated nuts, bourbon, and citrus peel
Prep Time 30 mins
Cook Time 50 mins
Aging 12 hrs
Total Time 13 hrs 20 mins
Course Dessert, Snack
Cuisine American, European
Servings 1 Pie
Calories 3216 kcal

Ingredients
  

  • 1 ea Frozen Pie Crust 9" Thawed
  • 1/4 stick Unsalted Butter cut to tbsp chunks (4)
  • 1 ea Puff Pastry Thawed, Rolled out
  • 1 ea Egg Beat with 1 tbsp water for egg wash

Filling

  • 2.5 cups Fruit Mix Chopped finely
  • 1 ea Apple Peeled, Chopped finely
  • 1 cup Toasted Pecans Minced finely
  • 2 tbsp Lemon zest
  • 1/3 cup Dark Brown Sugar Packed
  • 1/3 cup Bourbon

Instructions
 

Quick Pie

  • In a large bowl, mix the fruit mix, apple, and nuts
  • Add the sugar, zest, and bourbon, cover and set aside. Should be somewhat thick texture
  • Remove pie crust and pastry allow to thaw ~30 minutes
  • Whence the crust is thawed, stir the filling and place in crust. Dot with the butter
  • Roll out Puff pastry and use as lid for the pie, seal well with egg wash, and brush top with egg wash
  • Heat oven to 425, whence heated, place pie on a sheet pan, and on the lowest oven rack
  • Bake 40-50 minutes or until the pastry is a deep golden brown.

Slow pIe

  • In a large bowl mix all filling ingredients, cover and age in fridge for overnight or 12 hours.
  • Remove filling, pie crust and pastry allow to thaw ~30 minutes
  • Whence thawed, stir the filling and place in crust. Dot with the butter
  • Roll out Puff pastry and use as lid for the pie, seal well with egg wash, and brush top with egg wash
  • Heat oven to 425, whence heated, place pie on a sheet pan, and on the lowest oven rack
  • Bake 40-50 minutes or until the pastry is a deep golden brown.

Notes

I’ve done two versions here, the I have time and want it perfect, and the I want dessert in 90 minutes.
In either case we want a stiff filling texture, if it is slack, add some more fruit mix chopped up, if it is too dry moisten with additional bourbon.
Both are good.  
Yes, this is a dev-ops dessert.  Modular to the max, and with many options to configure…  😉

Nutrition

Calories: 3216kcalCarbohydrates: 533gProtein: 12gFat: 102gSaturated Fat: 21gCholesterol: 61mgSodium: 375mgPotassium: 544mgFiber: 37gSugar: 359gVitamin A: 1217IUVitamin C: 31mgCalcium: 940mgIron: 17mg
Keyword Baked, Follow On, Fruit Mix, Holidays
Tried this recipe?Let us know how it was!

  Filed under: American, Baked, Dessert, European, Vegetarian

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