Mock Mince Pie Recipe 1

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Ingredients for Mock Mince Pie

Take a little more than one-half of the pastry, crust, made by either of the two recipes given.
If the first be selected, turn it over on the board dredged with flour, knead slightly to get into a compact mass, then roll into a round to fit the plate; lift the paste to the plate (agate preferred) and trim so as to leave one-fourth an inch of paste beyond the plate.
Mix all the ingredients together and turn into plate lined with pastry, then roll out the rest of the crust in the same manner as the first and cut six or eight half-inch slits in the center to form a design; leave the paste on the board while the edge of the pastry on the plate is brushed over with cold water, then put about three tablespoons of cold water over the filling.
Lift the pastry from the board and set it over the filling, letting it lie loosely, as it will shrink in banking.
Press the edge of the upper piece of paste upon the edge of the lower and trim if needed to make them even.
Then brush the two edges together with cold water and bake about half an hour.
The oven should not be too hot or the pastry will brown before it is cooked.
After the pie has been in the oven six or seven minutes, the paste should have contracted and risen somewhat.
Spices as cinnamon, cloves, nutmeg and mace may be added if desired.
A teaspoon of mixed spice will suffice.