Mince Pie
Ever had a real homemade mince pie? We mean the authentic mincemeat pie made with meat (beef, lamb, or wild game) and suet simmering in spices, nuts, and fruit.
During wartime, meat was rationed and started being left out of the holiday recipe. Mince pies became sticky sweet affairs. These sweet pies can still be delicious if made correctly, but they don’t have the deep, complex savory/sweet favors of the original mincemeat pie.
If you don’t like mince pie, you actually haven’t had the authentic thing! Give this a try!
The recipe for this tasty mincemeat mixture makes enough filling for close to a dozen pies (or many more small pies), but you can make one or more as you want them and refrigerate the unused filling until needed.
Ingredients
Instructions
Simmer all ingredients, except pastry, very slowly until cooked (about 2 hours), stirring frequently to prevent sticking. Line pie plate with crust. Add filling (between 2 and 2-½ cups per pie). Cover with top crust. Bake at 450 degrees F for 15 minutes, then at 350 degrees F for 30 minutes.
Yield:
Category
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Quantities for mince pies
The recipe looks delicious! What is the weight equivalent for the boxes of raisins and currants?
recipe for mince pie
Those boxes would be of the 8 ounces variety, Adele.
Mince meat pie
MMMMM.... yum! My mom always made mincemeat pie for the holidays. I didn't like it as a kid, but I sure miss it now! So different than the meatless mince'meat' pies. Her recipe was handed down from my great grandma, and also made about a dozen pies. She would freeze the extra in quart size portions. One of the most important ingredients is the suet. Make sure you get real suet, which is a special, hard fat around the kidneys. It won't come out the same with 'regular' fat. You may have to order it special.