Christmas Dessert
A flamboyant way to say you know all about Christmas cooking
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MINCE PIE FLAMBE Serves 8
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INGREDIENTS
For the Pie Crust
1 ½ cups all purpose flour
½ tsp salt
½ cup shortening
3 tbsp water
For the Mincemeat
9 quarts apples, peeled & sliced
4 pounds lean beef, chopped
2 pounds beef suet
3 pounds sugar
2 quarts cider
4 pounds seeded raisins
1 ½ pounds chopped citron
½ lbs dried candied lemon peel
½ lbs dried candied orange peel
1 lemon – Juice and rind
1 tbsp cinnamon
1 tbsp mace
1 tbsp cloves
1 tsp salt
1 tsp pepper
2 grated nutmegs
1 gallon sour cherries with juice
2 lbs broken nut meats
1 tsp powdered coriander seed
½ cup granulated sugar
½ cup warm brandy
PREPARATION
Cook all the mincemeat ingredients together for 2 hours, stirring frequently.
Meanwhile, pre-heat the oven to 450F
Sift the flour and salt into a bowl. Work in the shortening until the mixture is pebbly.
Add the water, very little at a time until the mixture hold together when you gather it into a ball.
Grease a pie pan lightly and pat the mixture in evenly to line the pan. Bake for 12-15 minutes. Remove and sit out to cool.
When the mincemeat is done heap it, still hot in the pie crust.
Even it out, and sprinkle the granulated sugar over the top.
Take the dish to the table and pour the warmed (but not boiling) brandy over the top.
Touch the edge of the crust with a lit match or taper and watch it alight dramatically.
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