When the meal is done, you always want to leave room for pie. Isn’t that the question that is always asked at the end of the Thanksgiving feast? Who has room for pie? I always have room for pie….its tradition. And admittedly, even if I am full, I always have room for pie. Or at least when the dishes are done and I can relax and enjoy a nice cup of tea with that slice. So what are your favorites? Blueberry would be my son’s. Some are the traditionalists….enjoying simple pumpkin. Mine was mincemeat but I always struggled…I wanted just a little slice of each…pumpkin and mincemeat please.
Then I found the perfect match. The Two Tone Holiday Pie, a layered pie with mincemeat on the bottom and the traditional pumpkin custard on the top. I have made this pie for year’s. In fact, I have the recipe that I originally used years ago, still on the 3 ring notebook paper and sporting some stains from my zealousness in the kitchen. I still use this exact recipe.
You start by making your favorite pastry shell or purchasing pie pastry, whatever is your preference. Use a 9″ pie plate. However, I like to use a deep pie plate to give me room for all the yumminess.
For the mincemeat mixture, the recipe calls for 1 1/2 cups of prepared mincemeat. I prefer to use None Such Mincemeat Classic Original in the condensed form. It does come prepared in a jar but for me, the condensed has smaller pieces and a more traditional taste. Its a dry packed product that you rehydrate with water, cooking it slowly in a saucepan until the mixture comes together. It thickens as it cools. I like to make ahead and freeze it for future use. Where I live, it can be hard to come by, so I order up a few boxes and throw them in the freezer. If you have not had mincemeat before, its a mixture of spices and dried fruits. In earlier days, it also contained beef and beef suet. I prefer the mixed fruit version.
I have also made small versions, whether pumpkin, mincemeat, or both. I serve them for a holiday afternoon tea.
For the pumpkin custard, you will make it just like a traditional pumpkin pie – you know the one on the label. You will add the spices, sugar, salt, eggs and pumpkin but will substitute some of the liquid with orange juice and evaporated milk.
To assemble the pie, you spread the mincemeat mixture on the bottom. Then pour the pumpkin custard on top. Place in a 400 degree oven and bake for 45 minutes or until a knife comes out clean. I like to put foil around my crust so as not to scorch the edge. Then I place a pastry leaf as a decoration for the holiday.
Looks like someone tried to get to this pie before it was time!
Two Tone Holiday Pie
Ingredients
- 1½ cups prepared mincemeat I use None Such Classic Original Condensed
- 1 unbaked 9" pastry pie shell
- 1 15 oz can of pumpkin
- 1 cup evaporated milk
- 1/2 tsp grated orange peel
- ¼ cup orange juice
- 3/4 cup white sugar
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 2 eggs
Instructions
- Prepare mincemeat according to package. Mixture will thicken as it cools.
- Spread mincemeat evenly in bottom of pastry shell.
- Prepare pumpkin pie filling in separate bowl. Mix pumpkin, spices, salt, sugar, eggs, orange juice, and evaporated milk until well blended.
- Pour pumpkin mixture over mincemeat layer.
- Bake in a 400 ° oven for about 45 minutes or until knife inserted comes out clean.
