Mincemeat Pie is a traditional Canadian recipe for a classic pie of mincemeat mixed with rum, walnuts, apples and brown sugar cooked in a rich shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Mincemeat Pie.
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Ingredients:
550g prepared mincemeat (use from a jar or make one of these traditional mincemeat recipes
200g walnuts, chopped
2 apples, peeled, cored and chopped
100g brown sugar
60ml rum
1 tbsp lemon juice
enough rich shortcrust pastry for a 22cm diameter double-crust pie
Method:
In a large bowl, mix together the mincemeat, walnuts, apples, brown sugar, lemon juice and rum. Mix thoroughly then cover with clingfilm and refrigerate over night.
The following day, remove the mincemeat mix from the refrigerator and set aside to come to room temperature.
In the meantime, prepare the pastry according to the recipe. Divide into two pieces, one slightly larger than the other. Roll this out until large enough to cover the base and sides of a 22cm diameter pie dish. Trim off any excess pastry then fill the pastry shell with the mincemeat mix.
Roll out the remaining pastry until large enough to cover the top. Place this on top of the pie and crimp the edges closed. Prick the surface with a fork to make steam holes then transfer to an oven pre-heated to 210�B0;C and bake for about 40 minutes, or until the filling is piping hot and the pastry is lightly browned.
Allow to cool slightly before serving (the filling will be very hot).
