"Hunger is the best sauce in the world."--Cervantes

Mince meat pie Recipe

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This recipe for Mince meat pie, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Shingleton
Added: Sunday, May 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Ready-made pie crusts (folded in quarters, the ones you have to unfold to use).
1 jar of mince-meat.
$3,000 for a new floor.

Directions:
Directions:
Warm the pie crusts to room temperature so they don't crack when you put them in your pie pan.
Follow the directions on placing the pie crust in your pie pan.
Poke some holes in the pie crust... brown it a bit in the oven at 350.
Open the jar of mince meat and scoop it into the browned pie crust.
Add a top layer of pie crust. Poke some homey-looking holes in the top layer so the pie doesn't explode while its cooking.
Bake according to the directions on the jar of mince meat ( about 50 minutes... probably at 350).
Don't overbake.
Cool on stovetop or rack.

Number Of Servings:
Number Of Servings:
8 or none
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
If cooling on the stovetop, do NOT turn on the electric burner, particularly if you baked in a Pyrex (glass) pie plate. Failure to heed this helpful hint may result in (1) a strange sizzling sound from the pie (just before it explodes), (2) a steam explosion that spews pie in a 5 foot radius, (3) shattered glass (from the Pyrex pie plate that isn't supposed to break) melting into your floor, sounding a lot like 'sizzling soup' and, (4) the need to replace your floor. It is cheaper to buy a nice desert at the local grocery store.... Trust me on this one.
**This still doesn't answer the age-old question, "What is a mince?"

 

 

 

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