Best Mock Mincemeat Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEN TOMATO MOCK MINCEMEAT PIE



Green Tomato Mock Mincemeat Pie image

This recipe is 'The Holidays' for me. I remember the smell filling the house 60 years ago when my mom was cooking it. At the end of the tomato season, when the remaining tomatoes in the garden will not ripen, this is a great use for them. A note from my mother: I put a heaping teaspoon of tapioca on the bottom crust before I fill it. It will absorb some of the liquid.

Provided by TopDog

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

2 cups chopped green tomato
2 cups peeled and chopped tart green apples
1 cup firmly packed brown sugar
½ cup chopped raisins
3 tablespoons cider vinegar
1 tablespoon butter
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 pastry for a 9-inch double-crust pie

Steps:

  • Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves together in a large saucepan; cook and stir over medium-low heat until bubbling and slightly reduced in volume, about 25 minutes. Remove saucepan from heat and cool slightly, about 15 minutes.
  • Preheat oven to 450 degrees F (230 degrees C). Press 1 pie crust into a 9-inch pie dish.
  • Pour green tomato filling into the pie crust; top with the second pie crust, crimping the edges together to seal.
  • Bake in the preheated oven for 15 minutes. Decrease oven temperature to 375 degrees F (190 degrees C) and continue baking until golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 62.2 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 404.8 mg, Sugar 37.9 g

MOCK MINCEMEAT PIE



Mock Mincemeat Pie image

My mother made this pie at Thanksgiving, and it's a great variation on apples and raisins with a hint of orange and cinnamon and cloves. She called it 'mock' because there is no meat involved. The filling mixture will keep for several days. Before using the filling, it's optional to stir in 1 to 2 tablespoons of brandy.

Provided by Jane Buck

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 ½ cups seedless raisins
4 Granny Smith apples - peeled, cored and sliced
1 tablespoon orange zest
⅓ cup orange juice
½ cup apple cider
¾ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground cloves
2 soda crackers, finely crushed
1 pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Stir the raisins, apples, orange zest, orange juice, and apple cider together in a pan. Simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. Stir in the sugar, cinnamon, cloves, and soda crackers until well blended. Refrigerate until ready to use, or pour apple mixture into the prepared pie crust. Top with the second crust. Pinch and crimp edges to seal the crusts. Pierce the top crust in several places with a fork.
  • Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until top is golden brown, about 30 minutes more. Cool before serving.

Nutrition Facts : Calories 429.3 calories, Carbohydrate 73.4 g, Fat 15.2 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 247.7 mg, Sugar 44.7 g

MOCK MINCEMEAT PIE



Mock Mincemeat Pie image

Provided by Carolyn Beth Weil

Categories     Rum     Food Processor     Dessert     Bake     Thanksgiving     High Fiber     Dried Fruit     Raisin     Apple     Brandy     Fall     Chill     Cinnamon     Clove     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 24

Crust:
2 12-inch round Pie Crusts
Filling:
1 1/2 pounds Granny Smith apples (about 3 large), peeled, quartered, cored, cut into 1/2-inch cubes
1 cup dried currants
3/4 cup golden raisins
3/4 cup sweetened dried cranberries
3/4 cup diced dried apricots
1/2 cup dried tart or sweet cherries
1 cup sugar
2 tablespoons mild-flavored (light) molasses
2 tablespoons dark rum
2 tablespoons brandy
2 tablespoons cornstarch
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon finely grated orange peel
3/4 teaspoon finely grated lemon peel
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Large pinch of ground cloves
Large pinch of fine sea salt
1 tablespoon heavy whipping cream
1 tablespoon sugar

Steps:

  • For crust:
  • Place crusts on 2 rimless baking sheets and chill while preparing filling.
  • For filling:
  • Place 1/3 of apples in processor. Using on/off turns, chop into small pieces. Transfer chopped apples to large saucepan. Repeat chopping remaining apples in 2 more batches in processor; add to saucepan. Place all dried fruit in processor. Using on/off turns, chop until beginning to stick together. Add dried fruits to saucepan with apples. Add sugar, molasses, rum, brandy, cornstarch, butter, orange peel, lemon peel, spices, and sea salt; stir to blend. Simmer over medium-low heat until mixture is very thick, stirring often to prevent scorching, 10 to 12 minutes. Remove from heat. Transfer pie filling to large bowl and cool completely, about 1 hour.
  • Position rack in bottom third of oven; preheat to 375°F. Transfer 1 crust to 9-inch glass pie dish, leaving dough overhang. Spread cooled filling in crust. Cut second crust into 1/2-inch-wide strips. Arrange 6 dough strips atop filling, spacing 1 inch apart. Place 6 dough strips at 45-degree angle to first strips, forming diamond lattice pattern. Trim strip ends even with bottom crust. Fold crust edge and strips in; press edge with tines of fork to seal. (Feeling ambitious? Click here for tips on making a woven lattice crust.) Whisk cream and sugar in small bowl to blend for glaze. Brush glaze over lattice.
  • Bake pie 15 minutes. Reduce oven temperature to 350°F and continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Transfer pie to rack and cool completely for filling to set. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 2 hours before serving. If desired, rewarm pie in 325°F oven 10 to 15 minutes before serving.
  • Serve pie warm or at room temperature.

MOCK MINCEMEAT PIE



Mock Mincemeat Pie image

Spicy and delicious, the combination of apples, zucchini, and carrots resembles that of mincemeat. Old fashioned English mincemeat pie includes ground suet and meat. This one does not.

Provided by Olha7397

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 21

1 1/2 cups all-purpose flour
1/2 teaspoon salt
9 tablespoons unsalted butter, chilled and cut into pieces or 1/2 cup lard, chilled
1 large egg, lightly beaten
2 teaspoons fresh lemon juice
3 -4 tablespoons ice water
2 large granny smith apples, peeled,cored,quartered,and shredded
2 zucchini, scrubbed,unpeeled,and shredded (8-inch each)
2 large carrots, peeled and shredded
1/2 cup chopped walnuts or 1/2 cup pecans
1/2 cup raisins
1/4 cup all-purpose flour
1 1/2 cups packed brown sugar
1/4 cup unsalted butter, melted
1 tablespoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 large egg, beaten
1 tablespoon water

Steps:

  • TO MAKE THE PIE CRUST: Combine the flour and salt in a large mixing bowl or in the work bowl of a food processor.
  • Process or cut in the butter or lard until the fat is in pea-size pieces.
  • If using a food processor, turn the mixture into a large bowl.
  • In a small bowl, whisk the egg, lemon juice, and 3 Tablespoons ice water together.
  • Drizzle the liquids over the crumbly mixture.
  • With a fork, mix until the pastry holds together in a ball, adding more ice water if necessary.
  • Turn out onto a lightly floured surface and knead once or twice, lightly, to shape the dough into a ball.
  • Wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.
  • TO MAKE THE FILLING: Prepare the pie crust.
  • On a floured surface, roll out half of the pastry to fit a 10-inch pie pan.
  • Line the pan with the pastry.
  • Preheat the oven to 425 F.
  • In a large bowl, combine the apples, zucchini, carrots, nuts, raisins, and flour; toss to mix.
  • In another bowl, mix the brown sugar and butter until blended and stir in the cinnamon, nutmeg, cloves, salt, and lemon juice.
  • Mix into the apple mixture.
  • Turn the filling into the pastry-lined pan.
  • On a floured surface, roll out the second half of the pastry and cut into 1/2-inch strips.
  • Arrange on top of the filling in a lattice fashion.
  • Trim and seal the strips to the bottom crust.
  • In a small bowl, make the glaze by beating the egg and water together.
  • Brush the mixture over the top and edges of the pie.
  • Bake for 40 to 50 minutes, or until the pie is set and the pastry is golden brown.
  • Serve warm with whipped cream, if desired.
  • The Great Holiday Baking Book.

Nutrition Facts : Calories 4495.5, Fat 203.5, SaturatedFat 103, Cholesterol 819.8, Sodium 2198.4, Carbohydrate 650, Fiber 36.1, Sugar 422.2, Protein 55.7

MOCK MINCEMEAT PIE



MOCK MINCEMEAT PIE image

Categories     Apple     Fruit     Orange

Number Of Ingredients 10

1 1/2 cups seedless raisins
4 Granny Smith apples, peeled, cored and diced
1 tablespoon orange zest
1/3 cup orange juice
1/2 cup apple cider
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 soda crackers, finely crushed
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Stir the raisins, apples, orange zest, orange juice, and apple cider together in a pan. Simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. Stir in the sugar, cinnamon, cloves, and soda crackers until well blended.
  • Refrigerate until ready to use, or pour apple mixture into the prepared pie crust. Top with the second crust. Pinch and crimp edges to seal the crusts. Pierce the top crust in several places with a fork.
  • Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until top is golden brown, about 30 minutes more.
  • Cool before serving.

MOCK MINCEMEAT PIE FILLING



Mock Mincemeat Pie Filling image

Make and share this Mock Mincemeat Pie Filling recipe from Food.com.

Provided by Dienia B.

Categories     Dessert

Time 45m

Yield 3 pies

Number Of Ingredients 12

1 cup soda cracker, crushed
1 cup sugar
1 cup molasses
1 cup raisins
1 cup currants
1 cup water, boiling
1/2 cup butter
1/2 cup vinegar
2 eggs
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoons cloves

Steps:

  • no direction given im guessing cooked in double boiler until thick and turned into pie hell and baked 20 minutes until crust is browned says it makes 3 pies.

Nutrition Facts : Calories 1298.2, Fat 36.9, SaturatedFat 21.3, Cholesterol 205.3, Sodium 635.3, Carbohydrate 243.8, Fiber 6.7, Sugar 190.7, Protein 10.3

Related Topics