Mincemeat Pie
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 recipes pastry dough 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 degrees 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.
Yield: Serves 8
*Pastry Dough
3/4 stick (6 tablespoons) cold unsalted butter
1 1/4 cups all-purpose flour
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water
Cut butter into 1/2-inch cubes.
To blend by hand:
• In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
• Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated.
• Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart.
• If necessary add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing, to give mixture proper texture.
• Note: If you overwork mixture or add too much water, pastry will be tough.
To blend in a food processor:
• In a food processor pulse together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
• Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.
• Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart.
• If necessary, add enough remaining water, 1 tablespoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing, to give mixture proper texture.
• Note: If you over process mixture or add too much water, pastry will be tough.
To form dough after blending by either method:
• Turn mixture out onto a work surface and divide into 4 portions.
• With heel of your hand smear each portion once in a forward motion to help distribute fat.
• Gather dough together and form it, rotating it on work surface, into a disk.
• Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
Yield: a single-crust 9-inch pie or an 11-inch tart.
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