Mince Pie
This tasty mincemeat mixture makes enough filling for close to a dozen pies, but you can make one or more as you want them and refrigerate the unused filling until needed.
Ingredients
4 pounds ground beef, gently precooked
8 pounds apples, washed, cored, quartered, and run through coarse grinder blade
2 boxes seedless raisins
1 box currants
1 pint brown cider vinegar
1 quart orange juice
2 pounds ground suet
2 cups molasses
2 cups sugar
3 tablespoons ground cinnamon, or more to taste
2 tablespoons ground nutmeg, or more to taste
1 tablespoon ground cloves, or more to taste
1 cup brandy (optional)
Pastry for 9-inch double-crust pies
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:
Makes 10 to 12 double-crust 9-inch pies.
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