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Full Online Book HomeLearning KitchenPies - Mincemeat-pumpkin Chiffon Pie
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Pies - Mincemeat-pumpkin Chiffon Pie Post by :ibuyhomz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3531

Click below to download : Pies - Mincemeat-pumpkin Chiffon Pie (Format : PDF)

Pies - Mincemeat-pumpkin Chiffon Pie

1 cup pumpkin, mashed, canned
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 large eggs
1/2 cup heavy cream
1 cup prepared mincemeat
1 (9 inch) pastry shell

Preheat oven to 425 degrees F (220 degrees C).

Combine the pumpkin, brown sugar, cinnamon, nutmeg, and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell.

Bake at 425 degrees F (220 degrees C) for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm.
Makes 1 -9-inch pie
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3 to 4 cups of prepared mincemeat 1 1/2 cups walnuts, coarsely broken 1/2 cup brown sugar 1/2 cup brandy Pastry for a two crust deep 9 inch pie Several days in advance, combine all the ingredients. Refrigerate to allow flavors to mingle. Preheat oven to 425 F. Prepare crust. Pour in filling, topping with a crust. Bake for 30 minutes or until brown. Serves 6 to 8. Note: Serve warm, with Hard Sauce or a slice of sharp Cheddar cheese.

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Pastry: 2 cups plain flour (All-purpose) 2/3 cup icing sugar (Powdered sugar) 150g (5 ozs) butter 2 to 3 tablespoons iced water Icing sugar for dusting. Fruitmince: 1/3 cup raisins, chopped 1/3 cup brown sugar 1/4 cup sultanas 1/4 cup mixed peal 1 tablespoon currants 1 tablespoon chopped almonds 1 small apple, peeled and grated 1 teaspoon lemon juice 1/2 teaspoon finely grated orange rind 1/2 teaspoon finely grated lemon rind 1/2 teaspoon mixed spice pinch of nutmeg 25g (3/4 oz)(5 teaspoons) melted butter 1 tablespoon brandy. Preheat oven to 180*C (350*F) and brush 2, 12-cup shallow patty pan tine