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Old-Time Mincemeat Pie
Old-Time Mincemeat Pie
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Prep Time:
45 minutes
Cook Time:
175 minutes
Total Time:
10300 minutes
Beef and Granny Smith apples paired with cider, dried fruit, sour cherries, and spices create a classic mincemeat pie.
Ingredients:
  • 1.25 pounds round steak, cut into small pieces
  • 1 cup apple cider
  • 4 Granny Smith apples - peeled, cored and finely diced
  • 2.5 cups dried currants
  • 2.5 cups raisins
  • 1 (16 ounce) jar sour cherry preserves
  • 1.3333333730698 cups white sugar
  • 0.5 pound chopped candied mixed fruit peel
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cinnamon
  • 1 (16 ounce) can pitted sour cherries, drained with liquid reserved
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 tablespoons heavy cream
  • sugar
Instructions:
  • In a Dutch oven, infuse the steak with cider, bringing it to a gentle boil and then simmering with the lid on until the steak is tender, approximately 20 minutes. Transfer the steak to a cutting board, coarsely chop it, and reintroduce it to the pot.
  • Combine apples, currants, raisins, cherry preserves, 1 1/3 cups sugar, mixed fruit peel, and butter in a pot. Sprinkle in ginger, cloves, nutmeg, cinnamon, and salt. Cook uncovered on low heat until thick, for about 1 hour 30 minutes. Finally, add cherries and take off the heat.
  • Pour the filling into a container and let it cool to room temperature. Seal the container tightly and refrigerate for a minimum of 1 week before using.
  • Preheat the oven to 350°F (175°C).
  • Prepare the pie dish with a layer of delectable pastry crust. Add the scrumptious filling and top with another pastry crust. Seal the edges with elegant crimps and create vents on the top crust. Enhance the appearance by brushing with cream and sprinkling with a hint of sugar.
  • Bake until beautifully golden brown, approximately 45 minutes in the preheated oven.

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