Lucy's mincemeat pie

Yield: 1 servings

Measure Ingredient
8 cups Green Tomatoes -- chopped
8 cups Green Apples -- chopped
1 cup Golden Raisins
1 cup Black Raisins
1 cup Mixed Dates, Prunes & Figs
\N \N Chopped
1 \N Orange, Chopped Fruit And
\N \N Rind
2½ cup Brown Sugar
½ cup Molasses
½ cup Dark Corn Syrup
1 cup Cider Vinegar
1 tablespoon Ground Cinnamon
2 teaspoons Salt
1 teaspoon Ground Cloves
½ teaspoon Ground Allspice
½ teaspoon Ground Ginger
½ teaspoon Ground Mace
½ teaspoon Grated Nutmeg
½ teaspoon Pepper
1 cup Solid Vegetable Shortening
⅓ cup Hot Water
1 tablespoon Milk
2½ cup Flour
½ teaspoon Salt

FILLING

HOT WATER DOUBLE PIECRUST

For the mincemeat: Combine all ingredients in a large saucepan. Bring to a boil, then lower heat, and simmer for 2 hours, stirring frequently. Use ¼ of the mixture for your pie and process the rest for 20 mins to keep for later use.

For the crust: Preheat oven to 350 F. Put shortening in a bowl, pour hot water over it, and stir, adding milk until the mixture is thick and creamy. Sift the flour and salt together and beat into the shortening mixture until a dough is formed. Pat into 2 balls. On a floured board with a floured rolling pin, roll out 1 of them and place in the bottom of a 9-inch pie pan. Put in mincemeat filling, and cover with rolled-out 2nd ball of dough. Flute the edges and cut slits in the top. Bake for 50 mins or until crust is golden.

Yield: 1 9-inch pie, plus extra mincemeat for canning.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking

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