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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Mince pies are a long-standing Christmas tradition, but the standard versions use mincemeat or suet. Nineteenth-century American housewives began making mock mince pies, and they're so good that probably no one ever missed the meat. This version has an additional twist—a bit of cocoa for a deep, rich flavor. Ingredients:
1/4 cup dry unsweetened cocoa |
1 teaspoon instant coffee |
1/4 cup natural granulated sugar |
2 tablespoons molasses |
1/2 cup dark raisins or 1/2 cup currants |
1/2 cup golden raisin |
2 medium granny smith apples, peeled,cored,and finely chopped |
3/4 cup fine fresh breadcrumb |
1/4 cup finely chopped walnuts or 1/4 cup pecans |
1 teaspoon vanilla extract |
1 teaspoon cinnamon |
1/2 teaspoon allspice |
1/4 teaspoon ground ginger |
1/4 teaspoon nutmeg |
1 prepared pastry crust |
1 tablespoon nonhydrogenated margarine |
1/4 cup fine fresh breadcrumb |
2 tablespoons natural granulated sugar |
1/4 teaspoon cinnamon |
Directions:
1. Preheat the oven to 350 degrees.
2. Combine the first 4 ingredients in a large saucepan with 1/2 cup of water.
3. Bring to a simmer and stir until smoothly dissolved and combined.
4. Add the currants, raisins, and apples and simmer over low heat, covered, for 10 minutes.
5. Remove from the heat.
6. In a mixing bowl, combine the bread crumbs, nuts, vanilla, and spices.
7. Pour in the mixture from the saucepan and stir until thoroughly combined.
8. Pour into the pastry crust.
9. Melt the margarine in the same saucepan used previously.
10. Remove from the heat and stir in the bread crumbs, sugar, and cinnamon.
11. Sprinkle over the top of the pie.
12. Bake for 35 minutes, or until the crust is golden.
13. Let cool and serve just warm or at room temperature.
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