| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
California |
Desserts, Pies & past |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Pillsbury's Best All Purpose Flour*, sifted |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Shortening |
| 3 |
tb |
Cold water |
| 9 |
oz |
Pkg dry mincemeat; broken into pieces |
| 2 |
tb |
Sugar |
| 1 |
c |
Water |
| 2 |
tb |
Funsten's Walnuts; chopped |
| 2 |
tb |
Butter |
| 2/3 |
c |
Sugar |
| 2 |
tb |
Flour |
| 2 |
|
Egg yolks |
| 1 |
tb |
Grated lemon rind |
| 2 |
tb |
Lemon juice |
| 3/4 |
c |
Milk |
| 2 |
|
Egg whites |
INSTRUCTIONS
MINCEMEAT FILLING
LEMON TOPPING
Sift together Pillsbury's Best All Purpose Flour and salt into mixing bowl.
Cut in shortening until particles are the size of small peas. Sprinkle 3 to
4 tablespoons cold water over mixture while tossing and stirring lightly
with fork. Add water to driest particles, pushing lumps to side, until
dough is just moist enough to hold together. Form into ball. Flatten to
1/2-inch thickness; smooth edges. Roll out on floured surface to a circle 1
1/2 inches larger than inverted 9-inch piepan. Fit loosely into piepan.
Fold edge to form a standing rim; flute. Do not bake. Mincemeat Filling:
Combine dry mincemeat (if desired, 2 cups prepared mincemeat may be
substituted for dry mincemeat mixture), sugar and water in small saucepan.
Bring to a rolling boil; boil 1 minutes. Cool. Stir in 2 tablespoons
chopped walnuts. Turn into pastry-lined pan. Pour topping over mincemeat.
Bake in moderate oven (350 degrees) 45 to 50 minutes. Cool. Lemon Topping:
Combine butter, sugar and flour; mix well. Blend in egg yolks.Stir in
grated lemon rind, lemon juice, and 3/4 cup milk. Beat egg whites until
soft peaks form; fold gently into mixture.
NOTES : "Senior Winner in Pillsbury's 8th Grand National Recipe and Baking
Contest by Miss Wetona L. Crawford, Pleasant Hill, California. Adapted by
Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Posted to MC-Recipe Digest V1 #877 by NGavlak@aol.com on Oct 31, 1997
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