Tis the season for pie! And since I am personally obsessed with all things British, I am going to subject you to a traditional English recipe once again. But fear not, for as always I have added a unique twist to the classic recipe. Because who likes messing with a good thing? I do! With the help of MI-DEL Pie Crusts, I have created a scrumptious pie recipe to add to the holiday bake list: Mincemeat Almond Pie with Bourbon Glaze. Who wants a slice?
For red-blooded Americans a pie with ‘meat’ in the title might sound a bit unappetizing. My own lovely mother’s comment upon hearing my recipe idea was, and I quote, was ‘That sounds disgusting’. Nothing like having the full support of your family behind you, am I right? Well, if you’ve never tried mincemeat before then you’re this will be an exercise in trust, my friends. Yes, there’s meat in mincemeat, but there’s also a lot of other yummy things like apples, raisins, and holiday spices. Add a bit of almond cake, a scrumptious gluten-free graham cracker crust by MI-DEL, and a bourbon glaze and that is one killer pie.
Mincemeat Almond Pie with Bourbon Glaze
- MI-DEL Graham Cracker Gluten Free Pie Crust
- 2 cups of mincemeat (found in the baking/pie section of your local market)
- 4 tablespoons of bourbon (separated)
- 1 cup of almond flour
- 6 tablespoons of butter
- 1/2 cup of granulated sugar
- 1 1/2 cups of confectioners’ sugar
- 3 tablespoons of water
- 2 eggs
- Preheat the oven to 375F. Spread the mincemeat evenly over the bottom of the MI-DEL Graham Cracker Pie Crust and set aside.
- In a stand mixer, cream the butter and granulated sugar until pale and fluffy. Add the eggs and mix thoroughly. Then mix in the almond flour and 1 tablespoon of bourbon. Mix until a smooth batter is formed.
- Pour the almond batter over the mincemeat layer in the pie crust and smooth the top with a spatula. Bake for 45-50 minutes.
- While the pie is baking, prep the bourbon glaze. In a medium mixing bowl, add the confectioners’ sugar, 3 tablespoons of bourbon, and the water. Whisk until a smooth glaze is formed.
- Remove the pie from the oven and let cool slightly. With a sharp knife, score a lattice design into the top of the pie (this will ensure that the bourbon glaze permeates the inside). Cover the top of the pie with the glaze, making sure to fill the scored cake, and enjoy!
Besides the fact that this dessert is absolutely delicious, it also ticks off a very important item off the list of that one person who will inevitably be joining your holiday festivities. It’s gluten-free. Yes, for purely medical reasons, I am that token person at my family holiday parties and usually it’s a bit of a drag. Luckily, MI-DEL has a line of gluten-free pie crusts that are fantastic. The brand’s pie crusts is 30 grams thicker than other brands, meaning more taste and flavor in each bite. Plus with a short, allergy-safe ingredient list, you can be confident that you’re doing right by your gluten-free holiday guests. But personally, the best thing about the MI-DEL Pie Crusts is that they taste exactly like their gluten-filled counterparts, so it doesn’t feel like you’re making a sacrifice.
So what do you think? Are you up to try a sweet pie recipe with meat in it? Let me know your thoughts below and make sure to pick up some MI-DEL Pie Crusts for all your holiday baking needs.
Get more dessert recipe ideas in my ‘Sweets’ section here!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.