2012 Mincemeat Pie (No Sugar Added)

Total Time
1hr
Prep 15 mins
Cook 45 mins

A 1663 recipe is quoted in The Margaret Rudkin Pepperidge Farm Cookbook. "To Make Fine Pies after the French Fashion: Take a pound and half of Veal, two pound suet, two pound of great Raisins -- stoned, half a pund of Prunes, as much of Currans, six dates, two Nutmegs, a spoonful of Pepper, an ounce of Sugar, an ounce of Carowayes, a Saucer of Verjuyce, and as much Rosewater, this will make three fair Pies, with two quarts flour, three yolks of Eggs, and half a pound of Butter." In the old tradition, I used what I had and I am recording it so I can duplicate it another time. I am considering it a work in progress.It was great served with eggnog cream.

Ingredients Nutrition

Directions

  1. Mix all together and let sit, refrigerated, for about 24 hours.
  2. Bake in a double crust at 375 for 45 minutes to an hour.
  3. Eggnog cream: Make instant vanilla pudding with eggnog rather than milk. Mix equal parts of this and heavy whipped cream.