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two 23 cm pie dish (9 in) Or ~40 tarts in 1 dl cupcake forms
Mix a double batch of a butter-based pie crust. These pies / tarts must have top crusts when baked and cannot be left open topped.
(2) tart, firm apples
(1 dl) unfiltered apple juice (US: cider)
(1 - 1¼ dl) brown sugar
(1 dl) dried apricots, chopped
(1 dl) dried cherries
(1 dl) dried cranberries
(1 dl) dried currants
(1 dl) dried figs, chopped
(1 dl) golden raisins
(1 dl) raisins
(½ dl) butter
(1 tablespoon) finely grated orange zest
(½ teaspoon) ground cinnamon
(½ teaspoon) ground ginger
(¼ teaspoon) ground nutmeg
(¼ teaspoon) ground cloves
(¼ teaspoon) salt (optional. not needed if butter is salted.)
(1 dl) fresh orange juice
(1 dl) rum, divided
Combine all ingredients, reserving half the rum for later. Simmer over low to medium heat, stirring occasionally, until most of the liquid has evaporated. That may take around 25 minutes. Remove from heat and stir in the last portion of rum. Let chill for 24 to 48 hours and then fill pies or tarts. The filling can be frozen in an airtight container for use later.
Make sure there are no cracks, seams, or thin spots in the pastry, especially when making tarts.