Traditional Mincemeat Pie
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 473.18 ml beef suet, finely chopped
- 177.44 ml currants
- 177.44 ml rump steak, finely chopped (about 3 oz)
- 118.29 ml raisins
- 118.29 ml dark brown sugar, firmly packed
- 29.58 ml brandy
- 7.39 ml candied citron peel, finely chopped
- 7.39 ml candied orange peel, finely chopped
- 4.92 ml fresh lemon juice
- 1.23 ml grated nutmeg
- 2 granny smith apples (cored and finely chopped)
- 1 lemon, zest of, grated
- 1 double crust pie crust
directions
- Mix ingredients well.
- Transfer to a 1-quart jar. Cover and refrigerate for at least two days and preferably for two weeks.
- Make dough, prepare pie crust, and add filling.
- Heat oven to 350 degrees. Bake until golden, about 1 hour.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>