Recipe - Marinda Freemans Mincemeat Pie

2 9inch circles of pate
brisee (see below), chilled
One half qt Homemade mincemeat (see
recipe)
2 cup Tart apples, peeled, cored
and chopped
One fourth cup Granulated sugar, to taste
(up to 1/2)

PATE BRISEE
2 One half cup Allpurpose flour
1 teaspoon Salt
1 teaspoon Granulated sugar (optional)
1 cup (2 sticks) cold unsalted
butter, cut into small
pieces
One fourth cup Ice water (up to 1/2)

makes one 9inch doublecrust pie

1. Preheat oven to 450 F. Press one of the pastry rounds into a 9inch pie
plate and chill.

2. Combine the mincemeat, apples, and sugar. Spoon the mixture into the pie
shell, top with the remaining pastry round, and trim and crimp the edges as
desired. Cut vent holes in the top crust to allow the steam to escape.

3. Bake for 30 minutes, until the crust is evenly browned. Let cool before
serving.

Pate Brisee (Basic Pie Crust) makes enough for a double crust pie:

1. Put the flour, salt, and sugar into the bowl of a food processor. All
ingredients should be cold. Add the pieces of butter and process for
approximately 10 seconds, or just until the mixture resembles coarse meal.
(To mix by hand, combine the dry ingredients in a large mixing bowl. Using
a pastry blender or two table knives, cut in the butter until the mixture
resembles coarse meal.)

2. Add ice water, drop by drop, through the feed tube with the machine
running, just until the dough holds together without being wet or sticky;
do not process more than 30 seconds. Test the dough at this point by
squeezing a small amount together. If it is crumbly, add a bit more water.

3. Turn the dough out onto a large piece of plastic wrap. Grasping the ends
the plastic wrap, press the dough into a flat circle with your fists. This
makes rolling easier than if the pastry is chilled as a ball. Wrap the
dough in the plastic and chill for at least an hour.

4. Lightly butter or spray with vegetable cooking spray the pie plate you
will be using. On a lightly floured board, roll out the pastry to a
thickness of 1/8 inch. Place the pastry in the pie plate and press it into
the bottom edges and along the sides. Trim the pastry using scissors or a
sharp paring knife, or by rolling a rolling pin across the top of the pan.
Chill until ready to use. Unbaked pastry shells can be refrigerated, well
wrapped in plastic, for up to 1 day; for longer storage, they can be
frozen.

Recipes are from _Martha Stewart's Pies & Tarts_.
Posted to EATL Digest 13 Dec 96

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Sat, 14 Dec 1996 12:08:43 EST