Making Crème Anglaise & Mincemeat Pie – Recipe

mincemeat

🥗Healthier: fruit mixture

💰Cheaper: dried fruit

Dried fruit is more affordable and can mimic the sweetness of traditional mincemeat.

brandy

🥗Healthier: apple juice

💰Cheaper: white grape juice

Apple juice adds sweetness without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can provide a similar texture.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Pecans can be a less expensive nut option.

Take the Pillsbury pie crust out of the refrigerator and let it sit for 15-20 minutes to soften.

Preheat the oven to 425°F (218°C).

Unroll one pie crust and fit it into a 9-inch disposable metal pie pan, ensuring it is evenly placed without thick wrinkles.

Trim the excess crust around the edges of the pie pan.

Pour the Bourdon Nonesuch classic mincemeat into the pie crust.

Unroll the second pie crust and place it on top of the filling, ensuring it is centered.

Trim the edges of the top crust and crimp the edges together to seal the pie.

Cut three slits in the top crust to allow steam to escape during baking.

Bake the pie in the preheated oven for 30 minutes, checking at 20 minutes to cover the edges with aluminum foil to prevent burning.

Remove the pie from the oven and let it cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens