Recipe courtesy of Martha Stewart
Total:
2 hr 15 min
Active:
1 hr 15 min
Yield:
1 (9-inch) pie
Level:
Easy

Ingredients

Pate Brisee:

Directions

Heat the oven to 400 degrees F.

On a lightly floured surface, roll half the pate brisee into a 12-inch circle. Fit pastry into an 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes. Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Spoon filling into the chilled piecrust. On a lightly floured surface, roll out remaining pate brisee to a 12-inch circle. Cover filling, trim evenly along edge, and press to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart. Place on a parchment-lined baking sheet. Bake for 15 minutes. Lower the temperature to 350 degrees F, and bake until the crust is golden brown and the center bubbles, about 45 to 50 minutes. Cool on a wire rack.

Pate Brisee:

Put the flour, salt, and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter, and process for approximately 10 seconds, or just until the mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or 2 table knives, cut in the butter until the mixture resembles coarse meal.) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running (or into the bowl if mixing by hand), just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic, and chill for at least 1 hour. Lightly butter or spray with vegetable cooking spray the pie plates or tart pans you will be using. On a lightly floured board, roll out the pastry to a thickness of 1/8-inch. Place the pastry in a plate, pan or in a pastry ring that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan. Cutting the pastry an inch or so higher than the edge of the tart pan and tucking this overhang to the inside of the pan will give extra height and reinforcement. Crimp or decorate the edges of the pastry, if desired. Chill the pastry-lined pan until ready to use. Unbaked pastry shells can be refrigerated, wrapped in plastic, for up to 1 day; for longer storage, they can be frozen.

Yield: 2 (8 to 10-inch) tarts or single-crust pies, 1 (8 to 10-inch) double-crust pie, or 12 (2 1/2 to 3-inch) tartlets

IDEAS YOU'LL LOVE

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Chicken Pot Pie

Recipe courtesy of Virginia Willis

Rhubarb Pie

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Ladd's Chocolate Pie

Recipe courtesy of Ree Drummond

Pumpkin Apple Pie

Recipe courtesy of Nancy Fuller

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking