Mince Pies

Happy Friday Lovelies...

and what a busy day its been

Photo:1940

First the car had to go in for its annual service

Christmas Shopping at Macy's New York: 1947

While we were waiting.. we braved the crowds and did a little shopping...

although I must admit it was more looking than spending.

Photo: 1940

and we stopped for a light lunch.

Once home..it was onto my next Christmas project.. Mince Pies. Its just not Christmas without a traditional mince pie. 

My Wonderful Auntie Do

I cherish the fond memories growing up in Wales of visiting my aunt and uncle in their cottage overlooking the aquaduct. During the festive season.. there was always a cup of tea waiting with freshly baked pies straight from the Aga. I remember fighting with their doberman Digby... for the chair by the fire. Either way Digby would win... If you goth their first.. he would sit in your lap!!

These pies use a ration book short crust pastry.. and my Blackberry Mincemeat I made in the Autumn. I varied the pie toppings  They have plain rolled pastry tops..  some are cut with a festive shaped cutter, some have a lattice from pastry strips and some even have a crumble. But all of them are quite delicious

8oz flour

4oz cold butter 

Pinch salt 

Ice cold water

Jar of Mincemeat

• Pre heat oven to 400
• Sift the flour and salt into a mixing bowl 
• Rub the fat into it until the mixture resembles fine crumbs.
• Add just enough cold water to mix to a dough that leaves the bowl clean. 
• Leave the pastry to rest in the fridge for 20-30 minutes
• Roll out half the dough as thinly as possible and 
• Cut it into  3 inch (7.5 cm) rounds
• Gathering up the scraps and re-roll. 
• Do the same with the other half of the pastry, this time using the 2½ inch cutter
• You could also use a festive shaped cutter, make a lattice from pastry strips or even use a crumble
• Grease muffin tins lightly and line them with the larger rounds. 
• Fill with mincemeat to the level of the edges of the pastry. 
• Dampen the edges of the smaller rounds of pastry with water 
• Press them lightly into position to form lids, sealing the edges. 
• Brush each one with milk and make a little slit on top
• Bake near the top of the oven for 25-30 minutes until light golden brown.
• Cool on a wire tray and sprinkle with icing sugar. 
• When cool, store in an airtight container

Let it Snow

Vaughn Monroe and His Orchestra 1945

Fannie Farmers Apple Pie

Happy Tuesday Lovelies...

The whistlefrom the kettle... like a siren piercing the air... signaled it was time to start my day

Household chores were completed early as I peeled and cored more apples and today made apple pies... one big one and a few smaller ones for MrD to take to work in his lunch box.

Photo: 1943

and coincidentally in my daughters letter this week she said that they had been making apple pies at the NAFFI where she volunteers. 

So apple week continued with the obligatory Apple Pie... and this recipe from Fannie Farmers Boston Cooking School Cook Book 1942 never fails me and cooked perfectly in my pyrex dish

Its packed to the hilt with fruit and not too sweet, Delicious with a dollop of cream, a scoop of ice cream, or my favourite.. a drizzle of home made custard

Basic dough for 9" 2 crust pie

3/4 - 1 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tbls flour
6-8 large, firm, tart apples (about 10 cups)
2 tbls butter

• Preheat over to 220/425. 
• Line a pie plate with half the pastry dough. 
• Mix the sugar, salt, cinnamon, nutmeg and flour in a large bowl. 
• Peel, core and slice apples and toss them in the sugar mixture, coating them well. 
• Pile them into the lined pan and dot with butter. 
• Roll out the top crust and drape it over the pie. 
• Crimp the edges and cut several vents in the top. 
• Bake 10 minutes, then lower the heat to 180/350
• Bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

The Boston Cooking School

By Fannie Farmer ~ 1942