MM: Venison Mincemeat Pie - Country Living
---------- Recipe via Meal-Master (tm) v8.05
Title: Venison Mincemeat Pie - Country Living
Categories: Pies, Main dish, Canning, Game
Yield: 8 Servings
2 c Apple cider or apple juice
1 c Dark seedless raisins
1/2 c Dried sour or sweet cherries
-or currants
1 1/2 c Chopped, peeled apples
1/4 lb Ground venison or lean
-ground beef
1 ts Ground cinnamon
1 ts Ground cloves
1 ts Ground ginger
1/2 ts Salt
1/2 ts Ground nutmeg
1/4 ts Ground allspice
Pastry (recipe follows)
raisins, and cherries. Cover and heat to boiling over
high heat. Reduce heat to low and simmer 30 minutes,
stirring occasionally.
2. Add apples, venison, cinnamon, cloves, ginger,
salt, nutmeg, and allspice. Simmer 2 hours longer.
Check occasion- ally and add water if necessary to
keep mincemeat from sticking to saucepan. Cool
mincemeat to room temperature. (Mincemeat can be made
up to 3 months ahead and frozen. If frozen, thaw
mincemeat before making pie or baking time will be
lengthened.)
3. Meanwhile, prepare pastry and refrigerate until
ready to use-at least 30 minutes.
4. Heat oven to 350'F. Divide pastry into 3 equal
pieces. Press 2 pieces together and shape into a ball.
Between 2 sheets of waxed paper, roll out ball of
pastry into an 11 -inch round. Remove top sheet of
paper and invert pastry into 9-inch pie plate, letting
excess extend over edge. Remove bottom sheet of paper.
5. Between sheets of waxed paper, roll out remaining
pastry to a 9 1/2- by 6-inch rectangle. Remove top
sheet of paper from pastry. Cut rectangle into four 9
1/2- by 1 1/2-inch strips.
6. Carefully spoon mincemeat into crust-lined pie
plate. Remove pastry strips from waxed paper, one at a
time, and place across mincemeat to create spokes. All
four strips will overlap in the center. Lift edge of
bottom crust over ends of strips. Pinch together and
flute edge. Place pie on rimmed baking sheet.
7. Bake pie 50 to 55 minutes or until crust is lightly
browned and filling bubbles. Cool 10 minutes on wire
rack before cutting.
Pastry: In medium-size bowl, combine 1 1/2 C unsifted
all-purpose flour and 1/2 t salt. With pastry blender
or 2 knives, cut in 1/3 C vegetable shortening,
chilled, until mixture resembles coarse crumbs. Add 5
to 6 T cold water to flour mixture and mix lightly
with fork until moistened; gather into a ball. Wrap
pastry and refrigerate 30 minutes.
Country Living/Nov/93 Scanned & fixed by DP & GG
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