| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Mincemeat Pie
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
DESSERTS (PASTRY AND PIES) No.I 003 00
MINCEMEAT PIE
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
330 cal
42 g
3g
17 g
0 mg
236 mg
11 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
26 each
PIE FILLING,MINCEMEAT,CANNED
13-1/3 lbs
1 gal 2-2/3 qts
APPLES,CANNED,DRAINED,CHOPPED
4-1/2 lbs
2 qts 1 cup
SUGAR,GRANULATED
11-3/4 oz
1-5/8 cup
Method
1 DIVIDE DOUGH: Divide dough into 13-7-1/2 oz pieces for bottom crust and 13-7 oz pieces for top crust; place on lightly floured
board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly
with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick.
Bottom crust will be slightly thicker. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. FILL CRUST: Fill as specified on individual recipe
card. (Step 2/3). TOP CRUST: Roll top crust in same manner as bottom crust. Fold in half; with knife, make several small slits
near center fold to allow steam to escape during baking. Brush outer rim of bottom crust with water. Lay top crust over filling
with fold at center; unfold and press edges of two crusts together lightly. REMOVE EXCESS DOUGH: Trim overhanging edges
of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if skill is
used in weighing and rolling dough. SEAL PIE: Press edges of crust firmly together or crimp with the thumb and forefinger to
make a fluted edge. WASHED TOP : For a washed top, brush pies with appropriate wash as follows: Egg and Milk Wash - This
wash is used for fruit pies (apple, blueberry, cherry, peach, pineapple) that are baked 30 to 35 minutes. It SHOULD NOT be used
for pies requiring longer baking time as the crust will brown excessively. Egg and Water Wash - This wash is used for berry and
mincemeat pies that are baked 40 to 45 minutes. It SHOULD NOT be used for pies that are baked 30 to 35 minutes as the crusts
will be too pale. Allow glaze to dry on crust before baking to eliminate dark spots. BAKING INSTRUCTIONS FOR COOKED
PIES: Bake as specified on individual recipe card. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F.
for about 15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
2
Combine mincemeat, apples, and sugar; mix until well blended.
3
Pour 3-1/2 cups filling into each unbaked pie shell. Cover with top crust. Seal edges.
4
Bake at 425 F. for 45 minutes or until lightly browned.
5
Cut 8 wedges per pie.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/mincemeat_pie.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Mincemeat Pie

Yield: 100 Portion: 1 Slice
Calories: 330 cal
Carbohydrates: 42 g
Protein: 3g
Fat: 17 g
Cholesterol: 0 mg
Sodium: 236 mg
Calcium: 11 mg

Ingredient Weight Measure Issue
PIE CRUST 26 each
PIE FILLING,MINCEMEAT,CANNED 13-1/3 lbs 1 gal 2-2/3 qts
APPLES,CANNED,DRAINED,CHOPPED 4-1/2 lbs 2 qts 1 cup
SUGAR,GRANULATED 11-3/4 oz 1-5/8 cup

Method:
1 DIVIDE DOUGH: Divide dough into 13-7-1/2 oz pieces for bottom crust and 13-7 oz pieces for top crust; place on lightly floured
board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly
with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick.
Bottom crust will be slightly thicker. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. FILL CRUST: Fill as specified on individual recipe
card. (Step 2/3). TOP CRUST: Roll top crust in same manner as bottom crust. Fold in half; with knife, make several small slits
near center fold to allow steam to escape during baking. Brush outer rim of bottom crust with water. Lay top crust over filling
with fold at center; unfold and press edges of two crusts together lightly. REMOVE EXCESS DOUGH: Trim overhanging edges
of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if skill is
used in weighing and rolling dough. SEAL PIE: Press edges of crust firmly together or crimp with the thumb and forefinger to
make a fluted edge. WASHED TOP : For a washed top, brush pies with appropriate wash as follows: Egg and Milk Wash - This
wash is used for fruit pies (apple, blueberry, cherry, peach, pineapple) that are baked 30 to 35 minutes. It SHOULD NOT be used
for pies requiring longer baking time as the crust will brown excessively. Egg and Water Wash - This wash is used for berry and
mincemeat pies that are baked 40 to 45 minutes. It SHOULD NOT be used for pies that are baked 30 to 35 minutes as the crusts
will be too pale. Allow glaze to dry on crust before baking to eliminate dark spots. BAKING INSTRUCTIONS FOR COOKED
PIES: Bake as specified on individual recipe card. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F.
for about 15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
2
Combine mincemeat, apples, and sugar; mix until well blended.
3
Pour 3-1/2 cups filling into each unbaked pie shell. Cover with top crust. Seal edges.
4
Bake at 425 F. for 45 minutes or until lightly browned.
5
Cut 8 wedges per pie.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/mincemeat_pie.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence