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.
3 comments:
What is mincemeat, anyway?
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.
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.
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