“Bofur’s Mince Pie”

(actually, this recipe is exclusively published only to this blog at the moment; for it was omitted from my current cookbook…)

  • 2 cups raisins and/or currants
  • 8 ounces chopped sugar datesbofursmincepie
  • 1 cup dried blueberries
  • 1 cup dried apricots, cut into ¼” bits
  • 1½ cups orange juice
  • ½ cup cognac (dark rum would also work, or try a liqueur such as Amaretto or Frangelico)
  • 4 ounces coarsely chopped walnuts
  • ¼ cup plus 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 5 ounces cold lard or vegetable shortening, cut into ¼” bits
  • 7-9 tablespoons ice water
  • Optional: some “cheese” on the side (a few slices of sharp Cheddar would be nice)
  • Optional sauce, recipe below

In a large bowl, combine the first 6 ingredients.  Pour into a 7-cup glass container and cover.  Refrigerate overnight; stir a couple of times.  Place a strainer over a medium bowl and drain the fruit for one hour.  Reserve this liquid for the optional sauce below, if desired (you should end up with ¾ cup).  Put fruit into a large bowl and add the walnuts, ¼ cup sugar, and spices.  Set aside.

Combine the flour and salt in a large bowl.  Add the lard or shortening and combine well.  Mix in the water, starting with 6 tablespoons.  Add more water and mix until the dough comes together well and is still moist.  Divide dough into a 2/3 and a 1/3 portion.  Flatten into discs and wrap each with plastic wrap or put each into covered containers.  Refrigerate dough for 30-60 minutes.  Preheat oven to 375°.  On a floured surface, roll out the 2/3 portion of dough to approximately 13″ and lay in a 9½” glass pie dish.  Pour in the fruit/nut mixture.  Roll out 1/3 portion of dough to approximately 12″ and lay on top.  Trim the edges, fold over and crimp decoratively; reserve scraps.  Cut a ½” hole in center.  With scraps of dough, cut small decorations and set on top of pie.  Spray lightly with water and sprinkle liberally with 1 tablespoon sugar.  Bake 46-50 minutes until golden brown.  Set on rack.  Let cool at least two hours before cutting.  Keep leftovers covered at room temperature.  Serves 8-10.

Optional Sauce: 

  • ¾ cup reserved juice (if needed, add some orange juice to bring the amount to ¾ cup)mincepieslice
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon salted butter
  • ⅛ teaspoon salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Combine all ingredients in a 1½-quart saucepan, using a whisk.  Bring to a rolling simmer with a medium/low heat, whisking frequently.  Then turn the heat to low and cook for about 5 minutes, until the sauce thickens, whisking occasionally.  Nice with the pie and/or ice cream.  Cover and refrigerate leftovers; reheat very slowly.  Makes about 1½ cups.