This pie has no meat in it (it's a 'mock' mincemeat pie). It doesn't use mincemeat mixes or prepared pie crusts. It's homemade, like ma (or grandma) used to make. Enjoy it! I made it for my father for Father's Day (he loves mince pie).
Ingredients
- butter: 0.5 cup (cold)
- ½ cups all-purpose flour: 1 piece
- salt: 0.5 tsp
- water: 0.5 cup (cold)
- ½ cups raisins: 1 piece
- apples: 5 piece (chopped)
- grapefruit peel without white layer: 2 Tbsp (finely chopped)
- orange juice: 0.33333 cup
- apple cider: 0.5 cup
- white sugar: 0.75 cup
- ground cinnamon: 0.5 tsp
- ground cloves: 0.25 tsp
- graham cracker: 0.5 piece (crushed)
- white sugar: 0.33333 cup
- all-purpose flour: 0.75 cup
- butter: 6 Tbsp
- graham cracker: 0.5 piece (crushed)
Metric Conversion
Stages of cooking
-
Preheat oven to 425 degrees F (220 degrees C).
-
In a bowl, mix together 1/2 cup of cold butter with 1 1/2 cups flour and the salt with a fork until the mixture is very crumbly. Mix in water, a tablespoon at a time, just until the mixture holds together. Mix again with a fork, then turn out onto a floured pastry cloth. Pat the dough out into a round piece, and roll out into a 10-inch circle. Invert a 9-inch pie dish onto the dough. Flip the dough over, and peel from the pastry cloth; adjust the crust into the plate if necessary. Fold the dough over the edge of the pie dish. Set the crust aside.
-
Combine the raisins, apples, grapefruit peel, orange juice, and apple cider in a saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until the apple pieces are soft, about 15 minutes. Stir in 3/4 cup of sugar, the cinnamon, cloves, and half a crushed graham cracker, and mix well.
-
Mix together 1/3 cup of sugar, 3/4 cup of flour, 6 tablespoons of butter, and half a crushed graham cracker in a bowl, stirring until the mixture looks like fine crumbs. Pour the mince filling into the prepared pie crust, and sprinkle evenly with the streusel topping.
-
Bake in the preheated oven for 15 minutes, and reduce oven temperature to 350 degrees F (175 degrees C); bake until the topping is lightly browned, about 30 more minutes. Allow to cool before serving.
