Pie Friday

[valarltd]

Mincemeat pie

1 lb beef, cubed and cooked
3/4 tsp salt
1 1/2 lbs apple, peeled and chopped (about 3 cups)
1 stick (8Tbs) butter or beef suet, melted
1 cup apple cider
1/2 Tbs mace
1/2 Tbs cinnamon
8 Tbs (1/2) cup raisins (or 1 full cup if not using currants too)
8 Tbs (1/2 cup) dried currants
3 Tbs chopped candied citron pieces (optional)

Preparation:

Mix the salt in with the meat. In a large bowl, combine chopped apples, melted butter, cider, spices, and fruit. Add the beef and apple cider and mix well until all ingredients are thoroughly combined.

Line a 9″ pie plate with your favorite pie pastry recipe

Pour the mincemeat filling inside, spreading it evenly, and then put on the top crust. Seal the crust around the edge with a fork and cut little slivers in the middle to let out steam.

Then bake in a 400 degree over for about 45 minutes, or until the crust looks golden brown.


Millionaire Pie

1 prepared graham cracker crust
1 cup sweetened flaked coconut
1 can (15.25oz) crushed pineapple, well drained
1 cup maraschino cherries, drained & chopped
½ cup chopped pecans
1 can sweetened (Eagle Brand) Sweetened Condensed Milk
5 tablespoons lemon juice
1 tablespoon maraschino cherry juice
1½ cups whipped topping (plus extra for garnish if desired)

In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
Gently fold in whipped topping. Pour into crust.

Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.