| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 8 | Servings | ||
INGREDIENTS
| 2 | Jars prepared mincemeat – | |
| 27 oz ea | ||
| 1 | Peeled McIntosh apple | |
| peeled cored | ||
| Seeded, and grated | ||
| 1 | T | Brandy |
| Grated zest of 1 lemon | ||
| === PATE BRISEE === | ||
| 2 1/2 | c | All-purpose flour |
| 1 | t | Salt |
| 1 | t | Sugar |
| 1 | c | Cold unsalted butter, cut |
| into small | ||
| Pieces | ||
| 1/4 | c | Water -, to 1/2 cup |
INSTRUCTIONS
Make PATE BRISEE: Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together. Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months. (Makes enough dough for two 9-inch pie crusts). Heat oven to 400 degrees. On a lightly floured surface, roll half pate brisee into a 12-inch circle. Fit pastry into an 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes. Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Transfer filling into the chilled pie crust. On a lightly floured surface, roll out remaining half of pate brisee to a 12-inch circle. Transfer to pie plate. Trim dough evenly along edge and just press to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart. Place on a parchment-lined baking sheet. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until the crust is golden brown and the center bubbles, about 45 to 50 minutes. Cool on a wire rack. Makes one 9-inch pie. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 148 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 267mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Martha Kostyra, Martha Stewart's mother Converted by MM_Buster v2.0n.
A Message from our Provider:
“God is waiting for you”