2 Jars prepared mincemeat -;
-(27 oz ea)
1 Peeled McIntosh apple;
-peeled, cored,
Seeded; and grated
1 tb Brandy
Grated zest of 1 lemon
=== PATE BRISEE ===
2 1/2 c All-purpose flour
1 ts Salt
1 ts Sugar
1 c Cold unsalted butter; cut
-into small
Pieces
1/4 c Water -; (to 1/2 cup)
Make PATE BRISEE: Combine the flour, salt, and sugar in food processor. Add
butter; process until mixture resembles coarse meal, about 8 to 10 seconds.
For hand method, place dry ingredients in large bowl. Add butter; blend
with pastry cutter until mixture resembles coarse meal. Add ice water in a
slow steady stream through feed tube of food processor with machine
running, until the dough holds together for no longer than 30 seconds. For
hand method, mix dough with a wooden spoon, adding water until dough just
holds together. Turn dough onto piece of plastic wrap. Press into flat
circle, or rectangle depending on what shape you intend to roll out pastry
to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen,
double wrapped in plastic, for several months. (Makes enough dough for two
9-inch pie crusts). Heat oven to 400 degrees. On a lightly floured surface,
roll half pate brisee into a 12-inch circle. Fit pastry into an 9-inch
glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes.
Meanwhile, in a large bowl, combine mincemeat filling, grated apple,
brandy, and lemon zest. Transfer filling into the chilled pie crust. On a
lightly floured surface, roll out remaining half of pate brisee to a
12-inch circle. Transfer to pie plate. Trim dough evenly along edge and
just press to seal edges. Cut small slits in pastry with the tip of a
paring knife, about 3/4-inch apart. Place on a parchment-lined baking
sheet. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake
until the crust is golden brown and the center bubbles, about 45 to 50
minutes. Cool on a wire rack. Makes one 9-inch pie.
Yields
8 servings