DRIED-FRUIT MINCEMEAT PIE

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DRIED-FRUIT MINCEMEAT PIE

 

For mincemeat

1 1/2 cups mixed dried fruit such as pears, apricots,

apples, prunes,

peaches, and

figs (about 3/4 pound total)

1/2 cup pitted dates

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon salt

1/3 cup sugar

1/2 cup dried cranberries (about 3 ounces)

2 cups plus 2 tablespoons water

1 tablespoon cornstarch

2 tablespoons brandy

 

2 pie crusts or make your own

3/4 cup pecans (about 3 ounces)

1/2 tablespoon water

1 large egg yolk

1 tablespoon sugar

 

Make mincemeat:

In a food processor coarsely chop mixed dried fruit

and dates with spices,

salt, and sugar. In a heavy saucepan combine

dried-fruit mixture,

cranberries, and 2 cups water and cook at a bare

simmer, stirring

occasionally, 10 minutes, or until fruit is tender

(mixture will be very

thick). In a small bowl stir together cornstarch and 2

tablespoons water

until combined well. Stir cornstarch mixture into

dried-fruit mixture and

simmer, stirring frequently, 2 minutes. Stir in brandy

and cool mincemeat.

Mincemeat may be used immediately but will improve in

flavor if kept, covered

and chilled, at least 1 day and up to 1 week. Bring

mincemeat to room

temperature before proceeding.

 

Preheat oven to 375°F.

 

Keeping remaining dough chilled, on a lightly floured

surface with a floured

rolling pin roll out half of dough into a 13-inch

round (about 1/8 inch

thick). Fit round into a 9-inch (1-quart) glass pie

plate and trim edge,

leaving a 1/2-inch overhang. Chill shell, covered, 30

minutes, or until firm.

 

Coarsely chop pecans and in a shallow baking pan toast

in middle of oven

until a shade darker, about 4 minutes. Stir pecans

into mincemeat and spoon

into shell, smoothing top. Roll out remaining dough

1/8 inch

thick and arrange over filling. Trim dough, leaving a

3/4-inch overhang, and

fold overhang under edge of bottom shell, pressing to

seal. Crimp edge

decoratively.

 

In a small bowl whisk together 1/2 tablespoon water

and yolk and lightly

brush crust with egg wash. Sprinkle crust with sugar

and with a knife cut

several steam vents.

 

Bake pie in middle of oven until crust is golden, 30

to 35 minutes, and

transfer to a rack to cool. Pie may be made 8 hours

ahead and kept at room

temperature. Serve pie warm or at room temperature.

 

Serves 6 to 8.

 

SOURCE Gourmet

November 1998

 

 

 

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