Homemade Mincemeat Pie
|Beef stew meat||1 Pound|
|Raisins||15 Ounce (1 Package)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Dried currants||2 Cup (32 tbs)|
|Chopped mixed candied fruits and peels||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|9 inch double crust pie pastry||1|
Cover beef with water; simmer, covered, till tender, about 2 hours.
Peel, core, and cut up apples.
Put beef, apples, and suet through coarse blade of food grinder.
In kettle combine all ingredients except pastry.
Cover; simmer 1 hour.
Line 9-inch pie plate with pastry; fill with 3 cups mincemeat.
Adjust top crust.
Seal; cut slits.
Bake at 400° for 35 to 40 minutes.
Freeze remaining mincemeat in 3-cup portions.