2012 Mincemeat Pie (No Sugar Added)

Submitted by ctrmom

"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."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 1 pie
• Serves: 8-12

ingredients

• 2 apples, grated
• 1 lemon, zest and juice
• 1 orange, zest and juice
• 1 cup walnuts, chopped
• 1 cup dates, chopped
• 1 cup raisins, chopped
• 1 cup fig, chopped
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon allspice
• 1⁄2 cup butter, frozen then grated
• 1 teaspoon bourbon vanilla
• 1 ounce crystallized ginger, chopped

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.