Mincemeat Pie Recipe

Name: Mincemeat Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 ½ cups)

Servings: persons

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 ½ cups)

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

1201

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Mincemeat Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mincemeat Pie

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