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MOCK
MINCE PIE
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| The various ingredients
in the quantities mentioned will make enough for four or five pies of regular
size. This is slightly more economical pie than the mince pie.
NOTE: Plain
Pastry is the very satisfactory and most frequently used pastry
recipe for mock mince pie preparation, but several other recipes for pastry
that may be used in making mince pie are given in our RECIPES
FOR PASTRY section. |
MOCK MINCE PIE
Ingredients:
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2 cups suet (usually beef fatty
substance)
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8 apples
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8 crackers
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1 cup sugar
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1 cup molasses
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1-1/2 c. corn sirup
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2 cup cider
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1/2 cup vinegar
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1 lb. raisins
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1 Tb. cinnamon
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1 tsp. cloves
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1 tsp. nutmeg
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1 tsp. salt
Preparation:
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Force the suet and apples through
a food chopper or chop them in a chopping bowl.
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Crush the crackers with a rolling
pin and add them.
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Add the sugar, molasses, corn
sirup, cider, vinegar, raisins, spices, and salt.
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Cook together very slowly for
about 1 hour, stirring to prevent burning. If more liquid is required,
add cider or some other fruit juice, or, if these are not available, add
plain water.
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Fill the lower crust of the
pie with this mixture, cover with the top crust, and start baking in a
hot oven, gradually lowering the temperature and continuing to bake for
40 to 50 minutes.
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 REQUIREMENTS
FOR PASTRY AND PIE MAKING |
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| METHODS
OF MIXING PASTRY |
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| RECIPES
FOR PASTRY |
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Helpful
Tips
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| The amount of liquid
in proportion to the amount of flour is about one-fourth, by measure, because
pie crust is an example of a stiff dough, and such dough requires four
times as much flour as liquid. However, liquid should be added to the other
ingredients until the correct consistency is obtained, regardless of the
quantity used. The consistency is not right until the flour and the fat
cling together in such a way that the mixture may be rolled out to form
the crust for a pie. The less liquid used to accomplish this condition,
the flakier will be the crust when it is baked. |
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Shortening
For Pastry
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| A solid fat, that is,
one that will remain solid at ordinary room temperature, is the best shortening
for pastry making. Oils of various kinds may be used, but in most cases
the results are not so successful. If pastry is to have the desired flakiness,
the shortening must not be broken into such minute particles and the flour
must not be saturated with fat, as is more likely to be the case if oil
is used in place of solid fat. In addition to being solid, the fat should
be just as cold as possible. |
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