- Mincemeat pie is a centuries-old dessert. According to Beatrice Ojakangas, author of "The Great Holiday Baking Book," mincemeat was served at the coronation of England's King Henry V in 1413. Traditionally, the pie's inclusion of three Oriental spices -- cinnamon, clove and nutmeg -- was to represent the three magi who visited the Christ Child. The pies were formed in an oblong shape to represent the manger, and a miniature doll was placed atop each pie. Children ate small mince pies on each of the twelve days of Christmas to bring good luck.
- Unlike the modern dessert pie we are familiar with, mincemeat pie was originally a savory food. Ingredients included savory chopped meat and hard-boiled eggs. Current mincemeat is made using fruit such as apples and raisins combined with spices and brandy or rum. Small bits of meat or suet are still used in some recipes. There are vegetarian mincemeat recipes made using vegetable fat in place of suet. Mincemeat is typically a labor-intensive recipe, although it can be made in a slow cooker to save time and effort. There are fat-free versions available as well.
- Mincemeat pies are double-crust pies. This means they are made with a crust on the bottom as well as another atop the filling. The ingredients make this dessert deep, rich and filling. It is typically preferred cold, rather than served hot from the oven. If mincemeat filling is baked in a single crust pie, it is then known as a mince tart. Nuts, such as chopped almonds or walnut pieces, are often added to the recipe.
- British tradition holds that Father Christmas (known as Santa Claus in the U.S.) is a fan of the pie. Therefore, British children will often leave a slice or two near the fireplace or chimney, along with milk or brandy, to thank him for gifts in their stockings. Mincemeat pie is often served with ice cream, clotted cream or custard.
- Simplify making mincemeat pie by purchasing premade pie crusts and store-bought mincemeat filling. Add fresh apples, raisins, cherries and nuts to give your pie a homemade flavor. Pierce the top crust in a decorative pattern to allow steam to escape while baking, as well as for aesthetic appeal. Adding lots of juicy apple pieces will help keep the pie from drying out. Combining all ingredients a day before placing in the pie crust will allow the juices to mingle and boost the pie's flavor. Store in the refrigerator.
