Homemade Mincemeat Pie
|Beef stew meat||1 Pound|
|Cooking apples||4 Pound, peeled, cored, and quartered|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Raisins||15 Ounce (1 Package)|
|Dried currants||9 Ounce (2 Cups)|
|Finely shredded orange peel||1 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
|Diced mixed candied fruits and peels||1⁄2 Cup (8 tbs)|
|Finely shredded lemon peel||1 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Pastry||1 (For Double-Crust Pie)|
|Milk||1 Cup (16 tbs)|
|Brandy hard sauce||1⁄4 Cup (4 tbs)|
In large saucepan combine beef stew meat and enough water to cover.
Cover and simmer for 2 hours or till tender.
Using coarse blade of food grinder, grind cooked beef, apples, and suet.
In large kettle combine sugar, the 2 1/2 cups water, raisins, currants, orange peel, orange juice, mixed candied fruits and peels, lemon peel, lemon juice, salt, nutmeg, and mace; stir in the ground meat-apple mixture.
Cover and simmer for 45 minutes; stir mixture frequently.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
Fill pastry-lined pie plate with 4 cups of the meat mixture.
Cut slits in top crust (or cut a design in pastry with a small cookie cutter).
Place pastry atop filling.
Seal and flute edge.
Brush with a little milk.
To prevent over-browning, cover edge of pie with foil.
Bake in 375°F oven for 20 minutes.
Remove foil; bake for about 15 minutes more or till crust is golden.
Cool on rack before serving.