Grandma Adams Pie Dough, Butter Tarts & Mincemeat Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Grandma A’s Pie Dough
Whisk together Dry Ingredients
½ tsp. salt
1 tsp. baking powder
4 ½ C. Flour
Grandma A’s Butter Tarts
Beat together till totally incorporated
½ stick (8 Tblsp.) softened unsalted butter
2 eggs
Mix in little by little
1 box light brown sugar (1 ¼ C.) firmly packed
Then add
2 handfuls white raisins (or dark if you prefer)
1 small packet (4 oz.) chopped pecans (Since pecans are plentiful here, I just take as much as I like from a large bag.)
Put only ½ tsp. in your tarts. Any more makes a dreadful mess of your tins.
Bake at 400 degrees until light brown shells. Watch them. (They usually take 20 minutes, but sometimes it’s 15, so, as Grandma Adams said, “Watch them!)
(My comments are in parenthesis. Otherwise, the recipe is as Grandma wrote it down for me.)
Grandma A’s Mincemeat
Mincemeat – Makes about ½ Gal.
Grind together
2 lb. chopped and seeded apples
½ lb. beef suet (Make sure it’s beef suet. I tried port suet once. It was a TOTAL disaster!!! And I go to the meat counter and ask for a fresh, clean piece of suet from the butcher.)
Add to this & Mix together
1 box currants
1 box dark raisins
1 box white raisins
1 lb. mixed candied fruit (I usually use ½ this amt. of citron)
½ lb. each green and red candied cherries, ¾ of them cut in half (I throw in ½ lb. of cut up candied pineapple, too.)
½ lb. chopped walnuts (or pecans)
2 C. or more of sugar – taste it to see if it needs more
1 tsp. Allspice
1 C. or more of rum or brandy (I like either one. If I use brandy, I use a fruit brandy –Peach preferred.)
Let it sit in a cool –not cold—place for several weeks (3 to 6) for the best flavor.
Make one cookie cutter larger than the other, using the larger for the bottom of the tart and the smaller for the lid. Try to put at least 1 whole or ½ cherry in most of the tarts. And dust the top with powdered sugar to make them pretty. Bake until tops are light brown and mincemeat is bubbly. YUM….!
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Directions: |
Directions:Cut into dry ingredients
2 C butter flavored Crisco
OR margarine ORunsalted butter ORregular Crisco
Mix together Wet Ingredients
2 Tblsp. Vinegar plus enough
Water to make ¾ C. liquid
Then mix in 1 egg
Combine all of the above. I mix with my hands to make sure I get an even mixture, but I think you could probably do this in your food processor. This recipe makes 2 pies with tops and bottoms. –Or LOTS of butter tarts or mince pies. The dough is very “short” and therefore very forgiving. You can use generous amounts of flour to roll it out. You can also roll it pretty thin because, due to the egg and the vinegar, it puffs up a little. And you can put in the ‘fridge for a few days if you need to.
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Number Of
Servings: |
Number Of
Servings:Two double crust pies |
Preparation
Time: |
Preparation
Time:15 minutes, using a food processor |
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