Thursday, October 9, 2008

Pilgrim Pie


I am having good fun going through some old cookbooks which were left for me. Sometimes older, yellow and dogeared papers slip from between the pages; handwritten recipes tucked away - perhaps shared between parishioners after a church supper. Today's post is from one such faded page. I certainly don't remember my mom making this pie but it sounded just tooooo good not to try. (This tastes like the 'fresh' version of mincemeat.) There was no name written on the handwritten page and I'm not sure where it originated. Perhaps many versions of Pilgrim Pie exist 'out there' but this was a first for me and it was easy and fun to make. It certainly was a timely find just before Thanksgiving.

INGREDIENTS

  • 1 1/2 cups seedless raisins
  • 1 1/3 finally chopped apples
  • 1/3 cup chopped walnuts
  • 3/4 cup jellied cranberry sauce; crushed
  • 1 tbsp grated orange peel
  • 2 tsp grated lemon peel
  • 1/3 cup lemon juice
  • 1 1/3 cups sugar
  • 1/2 tsp salt, cloves, ginger
  • 1 tsp cinnamon
Bake in 2 - 9 inch pastry shells - 35 min in 350 oven.

As this blog is a tried and true site...I can say that this recipe is now tried AND true...and enjoyed by my family for probably countless times ahead. I might add; this 'fresh' filling, which is really like a mincemeat, is so tasty...why buy it preserved?

7 comments:

  1. I love all the ingredients in this pie so dare I make it?? I need to find someone to share it with..

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  2. fresh mincemeat pie. . .pilgrim pie sounds so much tastier. .the ingredients all look yummy. Thanks Trish.

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  3. This sounds WAY better than mincemeat!

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  4. I'm hungry, oh so hungry, this looks yummy!!

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  5. Mmmmmm, that sure is a differant kind of pie, one that i have certainly not ever made before, but one to put on the "to try" list.

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  6. This looks gorgeous. I think I just found my Thanksgiving pie. I too love perusing old cookbooks and those loose recipes stuck inside are often some of the best. Thanks for posting this!

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  7. Delicious and tasty..i enjoy the different textures in the filling. So good with whipped cream.

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