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Old Time Mincemeat Pie
Prep
45 mins
Cook
40 mins
Servings
8
Difficulty
Hard
This old fashioned mincemeat pie is something my grandmother used to make every holiday season, and I've finally perfected her version. What makes it so special is that it comes together in under two hours from start to finish, which is perfect when you're juggling multiple dishes during a busy day. The combination of tender beef, fresh apples, and warm spices creates this incredibly complex flavor that tastes like it took all day to prepare. I love that dried currants and raisins add natural sweetness and fiber, so you're getting some nutritional value alongside pure comfort food. This is honestly one of the most forgiving pies you can make, and it never fails to impress.
Ella x
Ingredients
- 11 ¼ pounds round steak, cut into small pieces
- 11 cup apple cider
- 44 granny smith apples - peeled, cored and finely diced
- 11 ⅓ cups white sugar
- 22 ½ cups dried currants
- 22 ½ cups raisins
- ½ pound chopped candied mixed fruit peel½ pound chopped candied mixed fruit peel
- ½ cup butter½ cup butter
- 11 (16 ounce) jar sour cherry preserves
- 11 teaspoon ground ginger
- ½ teaspoon ground cloves½ teaspoon ground cloves
- ½ teaspoon ground nutmeg½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- ½ teaspoon salt½ teaspoon salt
- 11 (16 ounce) can pitted sour cherries, drained with liquid reserved
- 11 recipe pastry for a 9 inch double crust pie
- 22 tablespoons heavy cream
Detail level
Instructions
- 1
In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
- 2
Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
- 3
Refrigerate tightly covered for at least a week before using.
- 4
Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
- 5
Bake in preheated oven for 40 minutes, or until golden brown.
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