Thanksgiving and tradition. And at my family's Thanksgiving celebration there is always a mincemeat pie. It's the only time of year we make one and thanks to Bordons, the recipe is easy peasy and only needs a little bit of doctoring.
The older generation insists that this pie be served and added to the jar is more raisins, diced apple and a little blackberry brandy. My Nana taught me to rinse the jar with the brandy thereby getting all the mince out of the jar w/o having to scrape it.
Some chopped apples and raisins to suit by look.
Stir heat on low to let the brandy soak through and the alcohol to cook out.
Forty five minutes to an hour later, its bubbling and the apples are softening. Time to turn it off for the night, let it cool and tomorrow it'll bake in its own pie shell.
Thanksgiving and tradition. And at my family's Thanksgiving celebration there is always a mincemeat pie. It's the only time of year we make one and thanks to Bordons, the recipe is easy peasy and only needs a little bit of doctoring. 
The older generation insists that this pie be served and added to the jar is more raisins, diced apple and a little blackberry brandy. My Nana taught me to rinse the jar with the brandy thereby getting all the mince out of the jar w/o having to scrape it.
Some chopped apples and raisins to suit by look.
Stir heat on low to let the brandy soak through and the alcohol to cook out.
Forty five minutes to an hour later, its bubbling and the apples are softening. Time to turn it off for the night, let it cool and tomorrow it'll bake in its own pie shell. 
1 comment:
my dad's favourite is mincemeat pie, so we always had one growing up. it was always too strong for me, and i'd only eat a little sliver. then i came to the uk, where the christmas treat always on hand are small individual mince pies-- and they are fabulous! the smaller proportion of mince to crust makes it for me. i love them! =D
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