Someone mentioned how she hadn't had a good mincemeat pie in a while; it's even gotten hard to find the jarred fillings at the holidays anymore. Hrumph. Well, for all the deprived mincemeat lovers, here's an older from-scratch recipe --- it's very good, but boy is it ever a lot more work than opening a jar! Serve it warm; it's great with a really good vanilla ice cream.
(I honestly can't say how many total pies this will make..... I started to simply eat bowls-full of it.....)
2 pounds beef neck
1 pound suet
4 pounds tart apples
4 cups sugar
2 pounds currants
3 pounds raisins
1/2 pound finely-chopped citron
Juice and grated peel of 2 oranges
Juice and grated peel of 2 lemons
1 pint apple cider or apple juice
1 tablespoon salt
1 and 1/4 teaspoons grated nutmeg
1/2 teaspoon mace
Simmer beef, covered in water, until tender, approximately 3 hours. Cool. Coarsely chop with suet and apples.
Add all other ingredients and mix. Simmer 1 hour.
Fill the unbaked bottom crust of an 8-inch pie with 2 to 2 and 1/2 cups of the mixture; cover with top crust, seal edges. Make vents in top crust. Bake at 450 degrees about 35 minutes. (Yes, a very hot 450 degree oven is correct!)
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