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Cook's Illustrated Holiday Mini Mincemeat Pie

Here another recipe from the Cook's Illustrated Holiday Magazin 2009!

Modern Mincemeat Pie

The pie may be served with whipped cream or vanilla ice cream. I used a jar of ready-made mincemeat and made 24 Mini pies in a miniature muffin tray. I baked them in a preheated oven by 400°F for 5 min a then turned the oven down to 350°F and let them bake another 20 Min till golden brown and let them cool off and dusted with powder sugar! They will keep in an airtight container or tin for 4-6 weeks and will get better every day!

Foolproof Pie Dough

- makes one 9-inch double-crust pie -

The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.


2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With a rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Mincemeat Recipe

3 Granny Smith apples, large (about 1 1/2 pounds), peeled, cored, and cut into 1/4-inch dice
3 McIntosh apples, large (about 1 1/2 pounds), peeled, cored, and cut into 1/4-inch dice
1 cup golden raisins
1 cup currants
3/4 cup packed dark brown sugar (5 1/4 ounces)
8 tablespoons unsalted butter (1 stick)
1/4 cup diced candied orange peel, (optional)
Grated zest and juice from 1 orange
Grated zest and juice from 1 lemon
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups apple cider, plus more as needed
1/3 cup rum or brandy

For the filling: Place all ingredients except 1/2 cup cider and rum in a large, heavy saucepan set over medium-low heat. Bring to boil and simmer gently, stirring occasionally to prevent scorching, until mixture thickens and darkens in color, about 3 hours, adding more cider as necessary to prevent scorching. Continue cooking, stirring every minute or two, until mixture has a jam-like consistency, about 20 minutes. Stir in remaining 1/2 cup apple cider and rum and cook until liquid in the pan is thick and syrupy, about 10 minutes; cool mixture. (Mincemeat can be refrigerated for several days.)

ich habe am Wochenende typische britische Mincemeat Pies gebacken - ein traditionelles Wehnachtsgebäck mit viel Trockenfrüchten, Alkohol und Talg... Ich habe eine Glas Mincemeat aus England verwendet das ich geschenkt bekommen habe - aber man kann es selbstverständlich auch selbermachen!
In der bereits erwähnten Zeitschrift Cook's Illustrated war ein Rezept sowohl für das Mincemeat als auch für einen wunderbaren Teig mit Vodka! Der Vodka macht den Teig schön feucht beinträchtigt aber nicht die Backfähigkeit und der Geschmack des Alkohols verfliegt beim Backen und hinteläßt lediglich einen fluffigen Teig!
Ich wünsche Euch viel Spass damit.
Wer Interesse an dem Mincemeat Rezept hat dem werde ich es gerne senden. Ich habe mit einem Ausstecher Kreise aus dem ausgerollten Teig gestochen und in eine Minimuffin Form gegeben daraut 1 TL Mincemeat sowie einen ausgestochenen Stern. Dann habe ich sie im vorgeheizten Ofen gebacken 5 Min bei 200°C und dann habe ich auf 160°C runtergeschaltet und sie weitere 20 Min gebacken bis sie goldbraun waren.
Merry Christmas
Mincemeat Teig
2 1/2 Tassen Weizenmehl
1 TL Salz
2 EL Zucker
12 EL eiskalte Butter, ein kleine Würfel geschnitten
1/2 Tasse Palmin Soft in 4 Teile geteilt
1/4 Tasse kalten Wodka
1/4 Tasse eiskaltes Wasser

1. In einer Küchenmaschine oder Food processor 1 1/2 Tasse Mehl, das Salz und den Zucker vermischen dafür benötigt man 2 x 1 Sekunde Pulsen. Die Butter und das Fett hinzufügen bis der Teig beginnt  kleine Kügelchen zu bilden. Das dauert ca 15 Sek. Den Teig mit einem Spatel vom Schüsselrand schaben und in die Mitte befprdern. Nun das restliche Mehl hinzufügen und pulsieren bis der Teig gleichmäßig ist - ca 4-6 pulsen. den Teig in eine Rührschüsselgeben. (Wenn Sie keine Küchenmaschine haben das ganze mit einem Pastry cutter oder mit zwei Messern das Fett und Butter mit dem Mehl vermischen bis das Fett gut in das Mehl eingearbeitet ist.) Nun den Teig in eine mittlere Rührschüsselgeben.
2. Den Teig mit Vodka und Wasser besprenkeln. Den Teig durchkenten und ein 2 teilen und zu einer Kugel formen und jeweils auf 23 cm Kreis ausrollen. Somit haben sie einen Deckel und Boden einer Pieform oder 2 Minipies wenn Sie den Teig in kleine Kreise ausstechen. Den Teig 45 in den Kühlschrank geben und dann in die Pieform oder Minimuffin form geben und backen! Nach dem Auskühlen mit Puderzucker bestreuen. Hält sich in einer Blechdose 4-6 Wochen und wird täglich besser!


  1. Sie schauen wirklich sehr sehr gut aus. Lust hätte ich ja schon... Nächsten Sonntag wäre noch ein wenig Zeit. Ich melde mich wegen des Rezeptes, wenn ich glaube, es zu schaffen.

  2. What a unique idea for pastry. I am going to try that with my butter tarts this year... :)

  3. When I read mincemeat I thought of the real thing, "Ghackets", and if you don't know what it is, google it ;-)
    I'd probably prefer the ones that you'll google over your sweet ones, and would love to add the vodka last, after baking, or see it at the side, and further didn't check whether the 6.5 tablespoons water remaining after baking were correctly calculated :-)

  4. Isi - bin Dir gerne behilflich - kannst mich einfach anrufen oder anmailen!!

    Berny would you please be so kind to tell me how you make your butter tart filing! Thanks!

    Houdini - ja da gibt es gewaltige unterschice beim gehackten -lach.... ich verwende mincemeat immer süß - so kenne ich das von meiner britischen Oma. Aber die pikante Variante mit Fleisch ist sicherlich auhc interessant besonders mit einem guten schuß Wodka hinterher :-) Das mit dem Teig muss wohl ein Druckfehler des Magazins sein - ist mir gar nicht aufgefallen - da sieht man doch wie aufmerksam Du liest!!

  5. I have to hunt down my recipe but I will try to get it to you tomorrow. Do you want it here or email?

  6. Berny if you like everybody to enjoy your recipe yu could post it here - if it is a secret - send it via mail - thank you so much - very much appreciated - i always want to make butter tarts and then i forget...

  7. No secret - I think recipes are meant to be shared :) I make these in mini tart forms so I don't have to feel so guilty eating one or two or more lol

    Butter Tarts
    2 eggs
    1 cup brown sugar
    1/4 tsp salt
    2 tsp vinegar
    1/2 cup maple syrup
    6 Tbsp melted butter
    1 tsp vanilla
    Beat the eggs then beat in the brown sugar. Add the remaining ingredients and mix well.
    Put raisins into the pastry shells (I like lots of raisins)and pour some of the above mixture into each. Bake at 375 for 15 to 20 minutes for the large and 10-15 minutes for the mini ones.
    Note: you can use corn syrup in place of the maple syrup and/or rum or rum flavoring in place of the vanilla.

  8. Oh Thank you Berny - that is wonderful - i surely have to make them very soon

  9. I made this today and they turned out really good. The pastry is very nice to work with and it is nice and flakey and yummy!

  10. Berny i am so happy you enjoyed the pastry - this is good news


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