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Lemon-Topped Mince Pie

Courses: Dessert, Pies
Serves: 1 people

Recipe Ingredients

1 cup 62g / 2.2ozPillsbury's best all purpose flour* - sifted
1/2 teaspoon 2.5mlSalt
1/3 cup 65g / 2.3ozShortening
3 tablespoons 45mlCold water
  Mincemeat Filling
1   Dry mincemeat - broken into pieces
2 tablespoons 30mlSugar
1 cup 237mlWater
2 tablespoons 30mlWalnuts - chopped
  Lemon Topping
2 tablespoons 30mlButter
2/3 cup 131g / 4.6ozSugar
2 tablespoons 30mlFlour
2   Egg yolks
1 tablespoon 15mlGrated lemon rind
2 tablespoons 30mlLemon juice
3/4 cup 177mlMilk
2   Egg whites

Recipe Instructions

Sift together Pillsbury's Best All Purpose Flour and salt into mixing bowl. Cut in shortening until particles are the size of small peas.

Sprinkle 3 to 4 tablespoons cold water over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form into ball. Flatten to 1/2-inch thickness; smooth edges.

Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan.

Fit loosely into pie pan. Fold edge to form a standing rim; flute. Do not bake.

Mincemeat Filling: Combine dry mincemeat (if desired, 2 cups prepared mincemeat may be substituted for dry mincemeat mixture), sugar and water in small saucepan. Bring to a rolling boil; boil 1 minutes. Cool. Stir in 2 tablespoons chopped walnuts.

Turn into pastry-lined pan. Pour topping over mincemeat. Bake in moderate oven (350F) 45 to 50 minutes. Cool. Lemon Topping: Combine butter, sugar and flour; mix well. Blend in egg yolks. Stir in grated lemon rind, lemon juice, and 3/4 cup milk. Beat egg whites until soft peaks form; fold gently into mixture.

NOTES : "Senior Winner in Pillsbury's 8th Grand National Recipe and Baking Contest by Miss Wetona L. Crawford, Pleasant Hill, California. Adapted by Ann Pillsbury."

Source:
Best Loved Foods of Christmas, Pillsbury, undated booklet

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