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Mincemeat Pie Filling Question for CH Pie Mavens

nofunlatte | Nov 20, 201601:29 PM

My bf canned some green tomato mincemeat pie filling that i'm planning to use for one of the Thanksgiving pies. Given my work schedule, among other things, I'll be working on the pie in stages. The recipe he has (from the Blue Ribbon Canning book by Linda Ament) calls for adding some ingredients (e.g. raisins, walnuts) to the canned product, plus a cornstarch slurry for thickening. Here's my pie plan:

Cook the filling tonight.

Make and refrigerate the pie crust dough tonight.

Roll out and fill the pie (a double-crust one) tomorrow, then place in the freezer until baking Thursday morning (I usually do this with the apple pie--in fact, that one is already in the freezer).

I am a little concerned about the cornstarch and making a gummy pie. Do you think I might be able to omit the cornstarch slurry (the recipe calls for 2 Tablespoons of cornstarch mixed with 1/4 cup of water, added to the mincemeat after being brought to a boil.)

Am I overthinking this or should I be concerned? FWIW, I just googled some mincemeat pie recipes, none of which call for cornstarch.


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