Mince Pies

Name: Mince Pies
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 20 mini pies
Ingredients: 4 cups all-purpose flour; 2 teaspoons salt; 1-1/3 cups shortening; 1/2 cup + 2 tablespoons ice water; FILLING:; 1/4 pound ground beef; 3 medium apples, peeled and chopped; 1 medium apricot, peeled and chopped; 3/4 cup packed light brown sugar; 1/2 cup golden raisins; 1/2 cup unsweetened apple juice; 1 tablespoon cider vinegar; 1-1/2 teaspoons grated orange zest; 1-1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground cloves; 1/4 cup rum; 1 large egg, beaten; 1 to 2 tablespoons coarse sugar

Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. —Diane Selich, Vassar, Michigan

Ingredients

4 cups all-purpose flour
2 teaspoons salt
1-1/3 cups shortening
1/2 cup + 2 tablespoons ice water
FILLING:
1/4 pound ground beef
3 medium apples, peeled and chopped
1 medium apricot, peeled and chopped
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup unsweetened apple juice
1 tablespoon cider vinegar
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 cup rum
1 large egg, beaten
1 to 2 tablespoons coarse sugar

Directions

In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly.
Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling.
Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.