Sunday, June 7, 2015

Pieathalon 2: Mincey Peach Pie!

It's Pieathalon!

I'll give you a moment to catch your breath, then proceed to tell you that Pieathalon is an annual event organized by our friend Yinzeralla over at Dinner is Served 1972, in which 19 like-minded gastronomes swap pie recipes (the more retro-slash-horrific the better), and then blog about the results. You will find a helpful list with links of all the participants at the bottom of the page, I encourage you to visit each and every one and share the internet traffic love!

Dr. Husband and I were off to a family reunion in my hometown this weekend (my side - lots of cousins I hadn't seen since infancy, but I'm happy to report that we all turned out swell) so I took my ingredients and recipe with me. My assignment was "Mincey Peach Pie" from Pillsbury's Entertainment Idea Handbook (1970).
Having never seen anything from this book but my assigned recipe, I can't say whether Mincey Peach Pie is indicative of the contents in general - the swinging bon vivants from the cover art would seem to speak to more adventurous fare, but who am I to judge?

Also, glancing over the assignments of my compatriots, I and my tasters clearly got off easy. I literally just dumped two cans of slop in a store-bought pie shell and cooked it. (Also got a stern lecture about the misuse of the word literally, but that's my own burden to bear.)

Here is the recipe as originally printed:

Double crust pastry for 9-inch pie
1 1/2 cups prepared mincemeat
1 1/2 cups (1 lb. 5-oz. can) prepared peach pie filling
2 teaspoons grated orange peel
Sugar, if desired

In a large mixing bowl, combine mincemeat, pie filling and orange peel. Pour into pastry-lined 9-inch pie pan. Roll out remaining dough; cut slits for steam to escape. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge. Brush top crust with cream; sprinkle with sugar, if desired. Bake at 375 degrees for 40 to 45 minutes until golden brown.

The biggest challenge, quite honestly, was finding a jar of mincemeat in the summertime. (I briefly considered making my own, authentic meat-containing mincemeat, but we all pretty much know I would never work that hard.)

I was worried that mincemeat, never a particular favorite of mine, was a bit too heavy and reminiscent of winter to be suitable for my summertime audience, but I have to say that the peaches and orange peel really lighten it up considerably. My only complaint was that the finished product is so sweet, even without the optional sugar...but a slice of cheese melted on top will help that along. (As mother would say, "A piece of pie without the cheese is like a kiss without the squeeze.")
 Let's see what the unwitting party-goers thought:

And now be sure to check out the rest of this year's Pieathletes - just click and enjoy!


The Velveteen Lounge Kitsch-en

Saucy Cherie

Yesterday's Menus

A Pinch of Vintage

Bittersweet Susie  


Kelli's Kitchen  

Retro Recipe Attempts  

Retro Food For Modern Times  

Silver Screen Suppers 

Heritage Recipe Box 

Grannie Pantries