Spoon a tablespoon of the mincemeat mixture into each of the mince pie cases and brush the rim of each pastry case with a little beaten egg. Roll out the remaining pastry onto a lightly floured ...

Dock the crust (poke holes in it with a fork, toothpick, or another utensil to make small steam-release holes) before baking. It usually bakes for about 25 minutes. If you are using it for a no ...

Let the aroma of a freshly baked apple pie fill your dessert cravings. Sprinkle in aromatic spices like cinnamon, cloves and nutmeg and team it with a scoop of vanilla ice cream. Heat oven to 375 ...

Vintage charm: These old-fashioned mincemeat cookies bring back those cozy vibes from days gone by. Soft, chewy, and ...

Mince pies, once baked, will keep for a few days in an air-tight tin but the bottoms may become soggy. You can make the pastry ahead and freeze it for up to a month so it's ready to roll when you are.

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About Mince Pie Recipe: A lovely Christmas recipe for your friends and family. Mince pie is a sweet British pie stuffed with a mix of dry fruits, apples and brandy. Mix all the ingredients for mince ...

In his no-frills double-crust pie recipe, baker A.J. Perry creates an old-fashioned apple pie that exudes sweet-tart apples in a perfectly buttery crust. A touch of lemon enhances every gently ...

You won’t even need to buy mince pies when you’ve got this old fashioned stocked in your kitchen cupboards. If you prefer a gin and tonic as your drink of choice, you can mix things up and ...

And once you’ve mastered the basics, keep reading. We have some fancier, alternative mince pie recipes for you too. While you’re baking your mince pies do keep an eye on them. There are plenty of oven ...

The old-fashioned is one of the oldest mixed drinks in the cocktail canon. Muddle a sugar cube and bitters with one bar spoon of water at the bottom of a chilled rocks glass. (If using simple ...

Slicing apples thinly and placing in between pastry is a no-brainer. I used Granny Smith apples in this pie and they were so sweet I almost didn’t need to bother with the sugar. The tingle of ...