Raw Mince Pies

[wyjoz]

check here for recipe: go down to December 2005 entry:

http://karenknowler.typepad.com/living_in_the_raw/raw_food_recipes/index.html

[rawredbone]

Great site thanks

[Shivananda]

That's awesome. Thank you. I always loved "mince" pies, but never thought to make them raw. Duhhhhh.

In my way way pre-raw days I remember intently writing down 4 or 5 pages of notes on a horrendously complicated authentic English mincemeat recipe Graham Kerr was demonstrating on The Galloping Gourmet. It had the beef suet, it had the currents, it had the brandy, it was the real deal, and Christmas was only a week away so I knew it would be a special treat. Then he got to the final step, which was something like "Now cover tightly, and put away in a cool dark place for at least one year."

I was FURIOUS!

The one other thing I remember is that he had packed a jar of the finished mincemeat in his suitcase but it had exploded all over his only change of clothes, which once pressed, turned stiff as boards. Which he was wearing.

After that I just bought them. The apple/raisin kind. :D

[wyjoz]

Ah I remember the 'suet' then adapted a vegetarian 'green tomato' version with piles of brown sugar. Was trying to figure how to make it all RAW and without searching for it; Karen Knowler has the recipe on her site. YES! I'll have to give them a try!
Shivananda let me know if you make them? Joz

[tvillemom]

That pie looked like the real thing. Wonder how they got the edges to look so pastry like? Anybody have a tip for that? I would definitely like to try this. Do you think they used mini pie dishes...the pie looks small...I guess I need more info on the "putting together" part. Like how to cut it out (are there special tools for cutting out pie bases and lids? :rolleyes:) Thanks.
Wendi

[aromaticwings]

check here for recipe: go down to December 2005 entry:

http://karenknowler.typepad.com/living_in_the_raw/raw_food_recipes/index.html

Question... what would be the "mixed spice" I am thinking something like ginger, nutmeg, clove, cinnamon? :o

[wyjoz]

Using a pastry cutter, cut the required amount of ‘bases’ from the rolled out dough. Place these in a pie baking tray that has been lined with cling film. You may need to remove them from the rolling surface with a knife.

Put these in a dehydrator at 115ºF for 2 hours to firm up.

Next cut out the same amount of ‘lids’ from the dough. You will need to re-form and re-roll the dough to get the most from it. Use any left over dough to build extra pies!!! Set the lids to one side.

****I would say Use muffin pans after dehydrating the dough to make shapes/forms. Joz


The mixed spices are definitely: cinamon, clove, nutmeg that's sort of standard.

[Indi]

Hey thanks for this post..
they look scrummy! :)

[Shivananda]

Place these in a pie baking tray that has been lined with cling film. You may need to remove them from the rolling surface with a knife.
I have another way. I roll the crust out between two Teflex sheets. I "grease" the pie dish slightly with a small amount of coconut oil. (I NEVER put cling film in any kind of heat) I peel off the top Teflex film, flip the bottom over and drop the crust into the greased dish, peeling off the other Teflex sheet. .