Mincemeat Pie

Recipe By:
R.T. Eby
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Mincemeat Pie
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  • Total Time 75 min Ico-add
  • Yield 2 Pies
  • Level Easy

Here’s the real deal, an old fashioned mincemeat pie that has meat in it. This particular recipe has roots in medieval times, long before the transition of mincemeat to minced fruit. Since some words have ch...
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Ingredients

  • 1 1/4 pounds of beef round or leftover roast (boiled until very tender)
  • 1/4 pound suet (or beef fat or solid shortening)
  • 1 1/2 pounds apples
  • 1 cup currants (or raisins)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground clove
  • 2 teaspoons ground nutmeg
  • 1/4 cup brandy (optional)
  • 2 cups apple cider (or apple juice)
  • Double recipe for pie crust (be sure to look up our recipe)
  • Butter (optional)
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Directions

  1. 1. Chop the beef and suet into very small pieces, about 1/4 inch squares.
  2. 2. Pare, core, and chop apples to make three cups.
  3. 3. Mix beef, suet, apples, currants, white and brown sugars, cinnamon, cloves, nutmeg, brandy and apple cider.
  4. 4. Prepare pie crust.
  5. 5. Line two pie plates with pastry, fill each with half of meat mixture. Cover with top crusts, seal edges, slit holes on top for steam to escape. If desired, spread a thick layer of butter on pastry for flaky upper crust.
  6. 6. Bake at 400 degrees F for about 45 minutes.
 
 
  • Did you know?

    Mincemeat began as a way to preserve food; made in large batches and stored. Over time, beef suet came to replace the meat and today's mincemeat is thought of as a spicy preserve consisting of a mixture of candied fruits and nuts laced with brandy or rum.