Recipe Archives->Pies->Mincemeat 04

Mincemeat Pie

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

Mix the jars of mincemeat and orange marmalade together. Add as
much alcohol as you want.  Put the filling in a deep-dish pie shell.
Sprinkle sugar on the crust.  Bake the pie for the length of time
listed on the mincemeat jar.

                                                                                
Pie Crust
Makes enough for a double-crust 9-inch deep-dish pie
                                                                                
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: Substitute cold vegetable shortening for the lard if desired.

Printable version: mincemeat04.txt.