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new year's pie

This morning I made mincebean pie, one of my most successful cooking/baking experiments, IMO.

The ingredients aren't cheap, but it's a fine way to use up assorted half-bags of dried fruit.  I was mostly out of date syrup, so used buckwheat honey instead - so, this batch is a bit honey-heavy, but it still seems to taste fine.  I think it's a good winter pie:  hearty but full of sunshine-like fruitiness.

I used the 4-year balsamic vinegar, not the 20-year - it needs to be a bit sharp to cut through the sweet in a way that mimics the flavor of Mom's mincemeat.

For the crust I used the Crisco recipe again, except with butter instead (the pastry pro makes it almost too easy to cut ice-cold butter into flour), and I added a spoonful of sugar and 1/4 t or less of nutmeg. 

I had leftover crumb-and-nuts topping, so I mixed that with some leftover prunes, drizzled it with a little honey, and threw it in the oven.  It's good - not overly sweet (I went light on the sugar in the crumb topping); I'll take some for C., for today's stitch&bitch, as she's unlikely to eat the pie (too many non-standard ingredients).

I took mincebean pie to pi day at work a couple of years back, but my coworkers have prune phobia.  'Sakes.
Luckily, both Z. an housemate will help me eat it.  And I can happily eat the rest myself.
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