Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Mincemeat filling made from the early season OR late-season green tomatoes. This filling may be used with any fried pie recipe.

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Recipe Summary

prep:
45 mins
cook:
1 hr
additional:
30 mins
total:
2 hrs 15 mins
Servings:
24
Yield:
24 individual pies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coarsely chop the tomatoes. Place in a colander and, pressing with your hand, squeeze out as much tomato juice as you can. Transfer tomatoes to a large saucepan with 1 cup of water. Bring to a boil over medium-high heat; remove from heat and drain well.

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  • Return tomatoes to saucepan with 1 cup of cold water, bring to a boil; drain again.

  • Place tomatoes back in the saucepan with remaining cup of water, apples, raisins, brown sugar, 3 1/2 teaspoons salt, vinegar, and 1/2 cup butter-flavored shortening. Cook slowly over medium-low heat, stirring frequently, until tomatoes are transparent, about 30 minutes.

  • In the last 5 minutes of cooking, add cinnamon, nutmeg, cloves, lemon rind and juice. Remove mincemeat from heat and set aside to cool.

  • For the Pastry: In a large bowl, combine flour, 1 teaspoon salt ,and shortening. Add ice water, 1 tablespoon at a time, until the dough barely holds together. Wrap dough in plastic and refrigerate for 30 minutes.

  • Roll dough out to 1/8 inch thick on floured surface. Cut a 5-inch circle, place a large spoonful of filling on one half of the circle. Fold over and seal the edges by pressing them with a fork. Repeat with remaining dough.

  • In a large heavy skillet, heat shortening to 360 degrees F (182 degrees C). Carefully place 4 pies in the hot shortening. Fry until golden brown on both sides. Drain on paper towels. Repeat with remaining pies.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

383 calories; protein 2.6g; carbohydrates 74.4g; fat 10.5g; sodium 455.7mg. Full Nutrition
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