How to Make Mincemeat Pie

Real mincemeat - actually made with meat! This recipe yields enough for 10 pies. Cut the recipe in half or smaller, if desired, or simply jar the extras and use as gifts. Makes 20 pints.

Difficulty:

Moderate

Instructions

Things You'll Need

• 1 tsp. allspice
• 3 lbs. peeled, cored and sliced apples
• 2 lbs. chopped beef suet
• 1 quart brandy
• 2 quarts cider
• 1 tbsp. cinnamon
• 1/2 lb. chopped citron
• 3 lbs. dark brown sugar
• 3 lbs. dried currants
• 1 tbsp. ground cloves
• hard sauce
• 4 lbs. chopped lean beef
• 1 tbsp. mace
• 2 cups molasses
• 1 tsp. nutmeg
• piecrust dough for 9-inch, two-crust pie
• 4 lbs. seeded raisins
• 2 tsp. salt
• whipped cream
• Groceries
• Canning Jars
• Food Processors
• Measuring Cups
• Measuring Spoons
• Pie Dishes
• Pie Pans
• Pressure Cookers
• Rolling Pins
• Sifters
• Stockpots
• Canning jars
• Measuring cups

1. Place beef, suet, brown sugar, molasses, cider, currants, raisins and citron in a large pot.

2. Stirring occasionally, cook slowly over medium heat until the sugar and citron melt.

3. Add the apples and cook until tender.

4. Add the brandy, cinnamon, mace, cloves, nutmeg, allspice and salt, and cook 15 minutes, stirring often.

5. Spoon the mixture into clean, hot jars, leaving 1 inch of space between the top of the mincemeat and the edge of the jar.

6. Close the jars and process in a pressure cooker at 10 pounds pressure for 20 minutes, or if you don't need to store the mincemeat indefinitely, forget the processing and simply store in the refrigerator until ready to use.

7. Preheat the oven to 425 degrees F.

8. Line a 9-inch pie pan with pastry dough. (See "How to Make Pie Crust Dough.")

9. Fill the lined pie pan with prepared mincemeat.

10. Take the remaining dough and make a top crust. Crimp the edges and cut vents in the top to let steam escape.

11. Bake the pie 10 minutes.

12. Reduce heat to 350 degrees F and bake 40 minutes longer, until the top of the pie is browned. Serve with whipped cream or a hard sauce.

Tips & Warnings

• Suet is, well, it's hard beef fat, basically. Ask your butcher for it.

• To transfer a rolled-out pie crust, drape it over your rolling pin, and then unroll it onto the pie pan.