Saturday, September 04, 2010

Mince Cream Pie

I did warn you - this is from the menu listed yesterday for Labor Day from The Complete Holiday Cookbook. Today I was able to load up the pictures, though I don't know which pie is which.

Mince Cream Pie
2 cups sifted all-purpose flour
1 tsp. salt (oh boy)
3/4 cup solid vegetable shortening
1/4 cup water
2 cups prepared mincemeat
1 1/2 cups toasted chopped filberts
1 cup sour cream
1 egg
1/2 cup (firmly packed) light brown sugar
1 tsp. vanilla
Combine flour and salt in mixing bowl; cut in shortening until uniform but coarse.  Sprinkle with water; toss with fork and press into ball.  Divide in half. Roll out bottom crust 1 1/2 inches larger than inverted 9-inch pie plate on lightly floured surface.  Fit into plate; trim crust 1-inch beyond edge.  Fold under; pinch together to make high standing rim. Mix together mincemeat and 1 cup chopped filberts; spoon into pie shell.  Combine sour cream, egg, sugar and vanilla; beat until blended and smooth.  Fold in remaining filberts; spoon over mincemeat filling.  Roll out remaining dough; cut into strips 1/2 inch wide.  Twist strips slightly; arrange over filling in crisscross fashion for lattice top.  Seal strips at edge; flute crust.  Bake in 400-degree oven for 45 minutes.  Cool.  Yield: One 9-inch pie.

I don't think there is a picture of this one - we'll save it for our imaginations. Yikes.


Wendy (The Local Cook) said...

What is mincemeat, anyway?

Linda Glaz said...

Used to contain minced meat, apples, suet (animal fat) dried fruits (raisins and others) though the minced meant today is usually just the dried fruits in a rich base. Does that help? Not made a lot anymore.

Molly MacRae said...

I think the pie with the lattice top in the lower right corner is the Mince Cream Pie. The apple pie from yesterday had a top crust made of six wedges of crust. The Mince recipe calls for a lattice with each strip slightly twisted.

Mince meat is so good on its own (the all fruit and spice kind) that I don't see any reason for gooping it up with sour cream. I'd give it a taste, though, if someone else wanted to go to the trouble.