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Homemade Mincemeat Pie

Holidaycooking's picture
Ingredients
  Beef stew meat 1 Pound
  Cooking apples 4 Pound, peeled, cored, and quartered
  Suet 4 Ounce
  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)
  Salt 1 Teaspoon
  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)
Directions

In large saucepan combine beef stew meat and enough water to cover.
Cover and simmer for 2 hours or till tender.
Drain; cool.
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.

Recipe Summary

Difficulty Level: 
Better Buy
Course: 
Dessert
Method: 
Baked
Occasion: 
Christmas

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