Mincemeat Pie

19 ingredients
12 steps

Ingredients

  • 1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
  • 2 1/2 cups Mincemeat (recipe follows)
  • 2 tablespoons unsalted butter, melted
  • 1 pound lean beef chunks
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 8 ounces beef suet
  • 2 1/2 pounds York or Stayman apples, peeled, cored, and sliced
  • 4 ounces candied citron
  • 3 1/2 cups seedless raisins
  • 3 1/4 cups currants
  • 2 1/4 cups packed brown sugar
  • 3 cups apple cider
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cloves
  • 1 1/2 teaspoons ground allspice
  • Juice of 1 lemon
  • (makes about 12 cups)

Directions

  1. 1
    Preheat the oven to 375F.
  2. 2
    Line a 9-inch deep-dish pie plate with 1 rolled-out crust.
  3. 3
    Spread the mincemeat evenly in the crust, then cover with the second rolled-out crust.
  4. 4
    Seal the edges, and cut several steam vents in the top.
  5. 5
    Bake for 35 to 40 minutes, until the crust is golden brown.
  6. 6
    Remove from the oven, brush with the melted butter, and cool on a wire rack for about 2 hours before slicing.
  7. 7
    Serve at room temperature.
  8. 8
    Season the beef with the salt and pepper, then put it in a large pot over medium-low heat, cover with water, and simmer for about 45 minutes, until tender.
  9. 9
    Once the beef has cooled, coarsely grind it, along with the suet, apples, and citron.
  10. 10
    Transfer to a large bowl and stir in the raisins, currants, brown sugar, cider, cinnamon, nutmeg, cloves, allspice, and lemon juice.
  11. 11
    Tightly pack the mincemeat into sterilized jars and refrigerate for at least 4 weeks before using.
  12. 12
    It will keep up to 6 weeks in the refrigerator.

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