Don't forget a mincemeat pie for the holidays

There are certain holiday desserts that instantly recall all the good times of past family gatherings and holiday dinners. Mincemeat pie is one of them.

This version might be different from the one grandmother made, for it has a crust made with cornmeal. The recipe produces a soft, moist dough that doesn't crack or tear, whether you make one big pie or small tarts.

Try it during the holiday season and see if it becomes an addition to your list of family holiday favorites. Memory-Maker Mincemeat Pie Cornmeal Crust 2 cups all-purpose flour 1/2 cup enriched cornmeal 1 teaspoon salt 1/3 cup butter or margarine 1/3 cup vegetable shortening 1/2 cup (8 tablespoons) ice water Filling 1 28-ounce jar prepared mincemeat 1/2 cup chopped nuts

For crust, in medium bowl, combine flour, cornmeal, and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball.

Divide dough in two parts, one slightly larger. Shape each to form a ball. Wrap securely and chill 30 minutes.

Roll out larger part on lightly floured surface to form a 13-inch circle. Roll remaining dough to form a 12-inch circle. Cover with plastic wrap to prevent drying.

For filling, heat oven to 400 degrees F. Combine mincemeat and nuts. Spoon filling into crust, spreading evenly. Place top crust over filling; trim to 1/2 -inch to bottom crust edge.

Fold top crust under bottom crust. Pinch to seal and flute edge. Cut several slits in center to allow steam to escape.

Bake 30 to 35 minutes or until top of crust is light golden brown, shielding edges with foil if necessary. Makes 6 to 8 servings. Mincemeat Tarts

Prepare cornmeal crust as recipe directs. Divide dough into 2 equal parts and chill. Roll out 1 part to 1/8-inch thickness on lightly floured surface. Cut into 8 5-inch- and 8 4-inch-diameter circles. Fit 5-inch circles loosely into 8 3-inch-diameter tart pans.

Prepare mincemeat filling as recipe directs. Spoon about 1/3 cup into each unbaked shell. Place 4-inch crusts on top, then trim and flute edges. Cut 3 slits in top crust for steam. Repeat with remaining dough.

Heat oven to 400 degrees F. Place tarts on cookie sheet on center oven rack. Bake 16 to 18 minutes or until crust is light golden brown. Makes 8 3-inch mincemeat tarts.

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