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Mincemeat Pie Filling

Mincemeat Pie Filling



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 Country Mince Pie from our Throwback Thanksgiving feature. It makes enough for two 9" pies, but you can freeze any leftovers." />Country Mince Pie from our Throwback Thanksgiving feature. It makes enough for two 9" pies, but you can freeze any leftovers." />

Ingredients

  • 2 large Granny Smith apples, peeled, cored, chopped
  • 1 cup candied red cherries
  • ½ cup dried apricots, chopped
  • ½ cup dried figs, chopped
  • 1 tablespoon finely grated orange zest
  • ¼ cup schmaltz or unsalted butter
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg

Recipe Preparation

  • Simmer apples, apple cider, candied cherries, brown sugar, apricots, dried cherries, cranberries, currants, figs, orange zest, orange juice, golden raisins, raisins, schmaltz, allspice, cinnamon, ginger, nutmeg, cloves, salt, and ¾ cup rum in a medium pot over medium heat and cook, stirring occasionally, until almost all of the liquid is evaporated, 30–25 minutes. Remove from heat and stir in remaining ¼ cup rum. Transfer to a medium bowl, cover, and chill 24–48 hours to let flavors develop.

  • Do Ahead: Filling can be made 3 months ahead; freeze in an airtight container.

Reviews Section

Easiest Way to Prepare Mincemeat pie Yummy

Mincemeat pie – Mincemeat is a classic pie flavor that traditionally contains fruit, pecans, brandy and citrus zest. Mincemeat pie, also called mince pie, has occupied a prominent place on Britain's holiday table for centuries and that tradition continues today. Christmas without mince pies is unimaginable. Build a repertoire of go-to sauces. A good sauce can transform a dull, flavorless dish into something much more exciting and delicious.

Learn how to make classic British mincemeat pies. Country Mince Pie from our Throwback Thanksgiving feature. Country Mince Pie from our Throwback Thanksgiving feature. Tasty Mincemeat pie formula and strategy is really a culmination of the small ideas I`ve learned over the past 3 years. Mincemeat pie is surely a week-end preparing challenge, which will be to state you will need a couple of hours to accomplish it, but once you`ve got the process down you are able to fry more than one set at the same time for household picnics or perhaps to have cold locations to consume from the refrigerator on a whim.

In this beautiful day, I am going to show you how to make Mincemeat pie At home with simple ingredients, exactly like Chinese restaurants. My Mincemeat pie recipe is the greatest on earth!

I will even educate you on how to make use of up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the entire family!

I tried applying somewhat less water than usual, that has been encouraged elsewhere. It helped a little occasionally, but different situations, I had to include more and more water as the quinoa was cooking. Then, the dried quinoa assimilated way too much of the dressing I included later.

Can I make Mincemeat pie?

Whether you live all on your own or are a busy parent, locating the full time and power to organize home-cooked dishes may appear such as for instance a difficult task. At the end of a frantic time, eating at restaurants or ordering in may sense like the quickest, best option. But convenience and prepared food may take a significant toll in your mood and health.

Restaurants frequently function more food than you should eat. Several restaurants function portions which are 2 to 3 occasions greater than the suggested dietary guidelines. That encourages you to consume significantly more than you’d at home, adversely affecting your waistline, body pressure, and threat of diabetes.

Once you ready your possess meals, you have more control on the ingredients. By cooking yourself, you can make certain that you and your household consume new, healthful meals. This can help you to look and experience healthy, boost your energy, strengthen your fat and temper, and improve your sleep and resilience to stress.

You can cook Mincemeat pie using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mincemeat pie:

  1. It’s of pie filling.
  2. You need 8 oz of chopped cooked meat.
  3. You need 1/4 cup of suet.
  4. It’s 1/2 cup of raisins.
  5. Prepare 1/2 cup of dried currants or red currant jelly.
  6. You need 1/2 cup of candied citron.
  7. It’s 1 pints of pared apples.
  8. Prepare 1 cup of apple juice or apple cider.
  9. You need 1 medium of lemon , the juice and zest I used a Meyer lemon.
  10. Prepare 1 cup of brown sugar, packed.
  11. It’s 1 tsp of salt.
  12. It’s 1 tsp of ground cinnamon.
  13. Prepare 1 tsp of allspice.
  14. Prepare 1 tbsp of peach pickle juice.
  15. Prepare of crust.
  16. Prepare 2 of nine inch pie crust.

These cute little Mince Pies, also known as Mincemeat Tarts, are made with a crisp and buttery pie pastry and a really good mincemeat. Mincemeat developed as a way of preserving meat. Take the top of every other strip and fold it back halfway. Mince pies are a Christmas staple and this really easy mince pie recipe will soon become a family favourite.

Mincemeat pie step by step:

  1. Cook the meat till done I cook this in the suet.
  2. In a saucepan add all ingredients except crust and peach pickle juice.
  3. Cook slowly for 1 1/4 hours stirring frequently then add peach pickle juice https://cookpad.com/us/recipes/358090-sweet-pickled-peaches.
  4. Bake the bottom crust 30-35 minutes add filling cover with the other pie crust bake till top crust is done make sure to put steam vent holes in top of crust.
  5. Mine cooked in oven 6 inches off bottom of oven for 25 minutes.

Mother made this a lot when I was growing up and she also made mincemeat cookies. They brought home a variety of oriental spices. But why mince words when you can mince pie? Narrow search to just "mincemeat pie" in the title sorted by quality sort by rating or Advanced search. Our mince pies undoubtedly have medieval origins, although we would not immediately recognise It's hard to know exactly when meat was dropped from the mince pie.

It’s cheaper to eat junk food than Mincemeat pie

At first view, it might seem that eating at a fast food restaurant is more affordable than creating a home-cooked meal. But that is rarely the case. A examine from the School of Washington College of Community Health unmasked that individuals who prepare at home generally have healthier overall diet plans without larger food expenses. Still another study unearthed that frequent home chefs spent about $60 monthly less on food than those that ate out more often.

I do not know how to cook Mincemeat pie

  • If you are threatened by the chance of planning a home-cooked supper, it’s essential to consider that cooking is not an precise science.
  • It’s often completely OK to skip a component or exchange something for another Mincemeat pie.
  • Look online or buy a simple cook book for easy menu ideas.
  • Just like such a thing, the more you prepare, the better you’ll become. Even though you are a complete beginner in your kitchen, you’ll soon grasp some rapid, balanced meals.

What recipe must I take advantage of for Mincemeat pie?

Basic oils like canola, plant and peanut oil have larger smoking items, creating them suitable for baking chicken. Find out about selecting the proper fat for frying.

What must and must not be performed when cooking Mincemeat pie

  • Make sure every thing is frozen in a sealable container or bag.
  • Meat specifically needs to be precisely wrapped.
  • Make bread straight from freezer, anti-waste strategy urges.
  • Know that anything that has a top water material, like lettuce, won’t be the same after being frozen and then defrosted.
  • Make an effort to freeze everything when at its freshest. Defrost meat extensively before preparing, but other items such as bread for toasting could be baked right from the freezer.
  • Never refreeze fresh meat that has been frozen and then thawed – you are able to, but, freeze baked beef that was icy when raw.
  • Make certain the fridge isn’t packed so complete that air can’t circulate.

Techniques for starting! Begin with fresh, healthy ingredients. Baking sweet treats such as brownies, cakes, and biscuits will not help your quality of life or your waistline. Likewise, adding a lot of sugar or salt can convert a wholesome home-cooked meal in to an unhealthy one. To ensure your meals are good for you as well as being delicious, start with healthy components and taste with spices as opposed to sugar or salt.

Inventory up on staples. Elements such as for example grain, dinner, coconut oil, herbs, flour, and inventory cubes are basics you’ll likely use regularly. Maintaining containers of tuna, beans, tomatoes and bags of frozen greens on hand may be useful in rustling up rapid foods when you are forced for time.

Give your self some leeway. It’s okay to burn up the rice or over-cook the veggies. After having a several attempts it will get simpler, faster, and nicer!


Mince Pie Filling

Mince Pies filling is a rich mixture of dried fruits, spices, apple, lemon or orange zest and juice, and suet or butter, plus your own preference of brandy, rum or grand marnier. It can be used to fill Mince Pies, larger mince tarts or mincemeat bakewell tart

Ingredients

1 bramley apple peeled, cored and finely chopped

125 g butter cut into cubes

1 tsp mixed spice see notes for outside UK.

finely grated rind and juice of 1 orange

200 ml brandy rum or sherry

Directions

  • Place all the fruit, sugar, butter and spices into a large saucepan and place over a medium heat
  • Bring the mixture up to a gentle simmer, allowing the butter to melt, then allow the mixture to simmer very gently for about 10 minutes, stirring occasionally.
  • Remove from the heat and allow the mixture to cool completely.
  • Once completely cold pour in the brandy and thoroughly combine
  • Spoon the mincemeat into sterilised jars, packed as full as possible, seal the lids tightly and store in a cool place for at least 2 weeks before use.

Recipe Video


Green Tomato Mincemeat Pie Filling


Bring the combined ingredients to a boil in a large pot, adding brown sugar to taste and simmering until thickened ladle into jars. PC at 5 pounds for 10 minutes or BWB 45 minutes. Makes 3 quarts.

To use, after opening a jar, combine a small amount of the filling with a tablespoon of cornstarch to make a paste then mix back in with the rest of the jar (for thickening before making pie).

Submitted by: suzanne-mcminn on October 14, 2010

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Mincemeat Pie

The true part of this title is referring to t. Then line a flan pan or a 9-inch 23-cm pie plate with pastry and flute edges.


Traditional Mincemeat Pie Recipe Mincemeat Pie Recipe For Mincemeat Pie Delicious Pies

Seal and flute edges.

Mincemeat pie. Mincemeat is a finely chopped mixture as of raisins apples and spices sometimes with meat that is often used as pie filling according to Merriam-Webster. Scoop some of the mincemeat into each pie crust. Spoon mincemeat mixture into crust.

Cook Time 20 minutes. The recipe was developed as a way to preserve meat such as mutton or beef without salt or smoke. ROLL out half of pastry dough on floured surface and line 9-inch pie plate.

With second pie shell or remaining pastry cut out 6 or 7 3-inch75-cm stars. Preheat the oven to 400 degrees F. Minced meat typically refers to ground meat such as ground beef or chicken.

Cut a few slits near center to vent steam. Green apples spices and a medley of candied fruits join the traditional ingredient beef suet for a flavorful and festive filling that you can make ahead of time. Shortcrust pastry used in this recipe is a traditional mince pie case but some like puff pastry.

A delicious version of this classic holiday pie. Mincemeat or mince pie is a British delicacy for the holiday season that traces back to the kings and queens of the Middle Ages or even earlier. Total Time 1 hour 20 minutes.

You can make quick flaky mince pies by substituting thawed frozen puff pastry. Ground meat is found in savory. Mincemeat pie or mince pie is a sweet pie or tart from Great Britain thats traditionally served during the Christmas holidays in Britain New England Australia and New Zealand.

Add the oil and blend in using a pastry cutter electric beaters or a mixer fitted with the paddle attachment until the flour looks evenly crumbly in texture. Put a baking sheet in middle of oven and preheat oven to 400F. Here is a pie that was once the most popular pie in america at around 1910 and now its almost unheard of.

Grease the mini tart tins or a standard 12-cup muffin tin. According to The Christmas Encyclopedia mincemeat pie also commonly referred to as mince pie or Christmas pie originated in medieval England. Mincemeat Pie Double Crust Fruit Pie Dough – Combine the flour sugar and salt together.

Cut circles out of the pie crust to fit into the tins. Roll out remaining pastry dough on floured surface. After knights returning from the Crusades came back with spices in-tow they became common ingredients of the dish along with minced bits of meat from a range of animals suet apples sugar raisins and molasses.

If you dont eat meat look for a vegetarian version or make mincemeat using an alternative fat such as cold butter or shortening. Prep Time 1 hr Cook Time 3 hrs Resting Time 3 hrs. Time to make the mincemeat pies.

Cut several slits in top crust to permit steam to escape. Seal and flute edge. True Mincemeat Pie – YouTube.

Roll 23 of the pie crust out onto a floured surface to 18 inch thickness. Roll out 1 piece of dough keep remaining piece chilled on a lightly floured surface into a 13-inch round and fit into a 9-inch. Roll out remaining dough to 10-inch round.

Whisk egg and water in small cup until blended if. These Traditional Mincemeat Pies feature our homemade mince recipe that is chock full of apples raisins dried fruit spices and a splash of alcohol. Though it can be semi-savory mincemeat pie is considered a sweet treat.

Mincemeat Pie with Brandy Butter Get the lowdown on how to make marvelous mincemeat tartlets inspired by the Great British Bake Off brandy butter and all. Cover filling with top crust.


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Recipe Summary

  • All-purpose flour, for dusting
  • Pate Brisee for Plum Crumb Pie
  • 2 prepared twenty-seven-ounce jars mincemeat
  • 1 McIntosh apple, peeled, cored, seeded, and grated
  • 1 tablespoon brandy
  • Grated zest of 1 lemon

Preheat oven to 400 degrees. Line a baking sheet with parchment paper set aside. On a lightly floured surface, roll half the pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate trim dough evenly along edge. Refrigerate 15 minutes. Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Spoon filling into the chilled piecrust.

On a lightly floured surface, roll out remaining pate brisee to a 12-inch circle. Cover filling, trim evenly along edge, and press to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart. Place on prepared baking sheet.

Bake for 15 minutes. Lower the temperature to 350 degrees. and bake until the crust is golden brown and the center bubbles, 45 to 50 minutes. Cool on a wire rack.


Traditional Mincemeat Pie Recipe

Form the dough into a ball, tightly wrap it in plastic wrap, and chill it in the fridge for at least 3 hours before using, or for up to 5 days. This dough can also be frozen (flatten into one or two discs, wrap tightly with plastic wrap, and put it in a ziplock freezer bag).

Time to make the mincemeat pies!

Preheat the oven to 400 degrees F. Grease the mini tart tins or a standard 12-cup muffin tin.

Roll 2/3 of the pie crust out onto a floured surface to 1/8 inch thickness. Cut circles out of the pie crust to fit into the tins. Scoop some of the mincemeat into each pie crust.

**IF MAKING A FULL SIZE PIE: Preheat to 375 F and bake it for 15 minutes, then reduce the heat to 350 F and bake for another 30 minutes or so.

Roll out the remaining pie crust to the same thickness and cut out circles for lids, star shapes, or lattices (whichever you prefer). If cutting out circles/lids to fully cover each pie cut a small slit on the top of each pie crust to let hot air escape.

Lightly brush the tops with milk or an egg wash.

Bake the pies for 10-15 minutes or until golden brown.

Carefully remove them from the muffin or tart tins, transfer them to a wire rack and sprinkle with powdered sugar.

Mince pies are best served gently warmed. They can be eaten with your hands or with a spoon if served with cream or even ice cream if you like.

Another traditional topping is Hard Sauce, known as Brandy Butter outside the U.S. Spread or place a dollop of brandy butter over the hot mincemeat pie and let it melt.

Stored in an airtight container, the mincemeat pies will keep for up to 4 days.

Note: These pies freeze well. Freeze in an airtight container or ziplock bag they will keep for up to 3 months.

Depending on the size of your tart or muffin tins, this will make about 18 mince pies.

One tradition says that if you eat a mince pie each day over the twelve days of Christmas it will bring you good luck in the new year! Another tradition says that the first mince pie of the season holds special powers, so be sure to make a wish with the first mince pie you eat!

Fun Fact: The first ever mince pie eating contest was held in 2006 and the winner consumed 46 pies in one sitting!

So from that perspective, 12 pies in 12 days isn’t so bad, is it?


Venison Mincemeat Pie Filling

1 to 2 lbs. cooked venison of any kind
1/2 lb. beef suet (from the butcher
5 lbs. pared apples, diced small
3 lbs. raisins
1 lb. currents
2 cups brown sugar
1 quart sweet apple cider, plus additional if needed
1 cup meat stock
1 tbsp. salt

Grind venison and suet through meat grinder, using fine grinding plate. Combine venison mixture and all remaining ingredients from Part One in large kettle (preferably nonaluminum) and heat to boiling. Reduce heat and simmer at least 1 hour, stirring occasionally add more cider if needed.

1 small orange, well washed
1 small lemon, well washed
1 quart grape juice
1 cup molasses
3/4 cup vinegar
2 tsp. ground allspice
2 tsp. ground cloves
2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. mace
1/2 tsp. pepper

Grind orange and lemon, including peels, through fine meat grinding plate. Add ground orange and lemon, along with all remaining ingredients from Part Two, to cooked mixture from Part One. Heat to boiling. Reduce heat and simmer for 30 to 60 minutes, until correct pie filling consistency is reached. Pack while hot into hot sterilized canning jars (approximately 6) and seal tight. Process in hot-water canning bath, following standard canning procedures, for 30 minutes. Instead of canning, you may pack into airtight containers and freeze. It takes about 3 cups of filling to make a 9-inch pie.

Note:
We use this recipe to make mincemeat pies year-round. It was developed by my mother, Alleen Thompson, who is 88 and still baking all the family pies. We like the results so much, we keep a copy of the recipe in the safe beside the deed to the farm. Traditionally, we use neck meat in the recipe. I have used a number of different species including bear, antelope and bighorn, and they have all worked well.

John Thompson
Evergreen, CO

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The Book of Household Management (1861)

Traditional Mince Tarts Decorated with a Christmas Star
(Source: ©Cathy Yeulet/123RF)

Today's mincemeat pie fillings DO NOT contain meat. They are made with apples and raisins and other fruit. Remember, it isn't Christmas without homemade mince pie and tarts to snack on!

English-Style Mincemeat Pie

Good puff paste (1/2 pound of pastry is sufficient for 4 pies), mincemeat filling.

Make some good puff-paste by recipe roll it out to the thickness of about 1/4 inch, and line some good-sized patty pans with it fill them with mincemeat, cover with the paste, and cut it off all round close to the edge of the tin.

Put the pies into a brisk oven (425ºF), to draw the paste up, and bake for 25 minutes, or longer, should the pies be very large.

Brush them over with the white of an egg, beaten with the blade of a knife to a stiff froth sprinkle over pounded sugar, and put them into the oven for a minute or two, to dry the egg dish the pies on a white doily, and serve hot.

They may be merely sprinkled with pounded sugar instead of being glazed, when that mode is preferred.

To re-warm them, put the pies on the patty pans, and let them remain in the oven for 10 minutes or 1/4 hour, and they will be almost as good as if freshly made. Seasonable at Christmas time.

Excellent Mincemeat Pie Filling

Christmas Mincemeat Pies with Ice Cream
(Source: ©Cathy Yeulet/123RF)

Ingredients: 3 large lemons, 3 large apples, 1 pound of stoned raisins, 1 pound of currants, 1 pound of suet, 2 pounds of moist sugar, 1 ounce of sliced candied citron, 1 ounce of sliced candied orange peel, and the same quantity of lemon peel, 1 teacupful of brandy, 2 tablespoonfuls of orange marmalade.

Grate the rinds of the lemons squeeze out the juice, strain it, and boil the remainder of the lemons until tender enough to pulp or chop very finely.

Then add to this pulp the apples, which should be baked, and their skins and cores removed put in the remaining ingredients one by one, and, as they are added, mix everything very thoroughly together.

Put the mincemeat into a jar with a closely fitting lid, and in a fortnight it will be ready for use. This should be made the first or second week in December if you plan to use it with a Christmas mince pie recipe before the Holidays.

Lemon Mincemeat Pie Filling

Ingredients: 2 large lemons, 6 large apples, 1/2 pound of suet, 1 pound of currants, 1/2 pound of sugar, 2 ounces of candied lemon peel, 1 ounce of citron, mixed spice to taste.

Pare the lemons, squeeze them, and boil the peel until tender enough to mash. Add to the mashed lemon peel the apples, which should be pared, cored, and minced the chopped suet, currants, sugar, sliced peel, and spice.

Strain the lemon juice to these ingredients, stir the mixture well, and put it in a jar with a closely fitting lid. Stir occasionally, and in a week or 10 days the mincemeat will be ready for use.

Sufficient for 18 large or 24 small pies. Make this about the beginning of December.

Fillings for Christmas Mince Pie Recipes

The Boston Cooking-School Cook Book (1916)

Fannie Farmer was maybe the most famous American cookbook author of her day, and these old fashioned mincemeat recipes are among her best.

How to Bake Mincemeat Pies

Christmas mince pie recipes should be always baked with two crusts. For Thanksgiving and Christmas, puff paste is often used for rims and upper crusts, but is never satisfactory when used for under crusts.

English Mincemeat Pie Filling

Suet Substitute

Freeze an equal amount of shortening until firm, then pulse it in a food processor to create nugget-sized pieces. Butter can NOT be used.

5 pounds raisins, seeded 5 pounds suet, finely chopped 5 pounds apples, 4 pounds citron, 1-1/2 pounds blanched almonds, 5 pounds currants, 5 pounds light brown sugar, 1/2 teaspoon mace, 1/2 teaspoon cinnamon, 2-1/2 cups brandy.

Cook raisins, suet, apples, citron, currants, and sugar slowly for one and one-half hours then add almonds, spices, and brandy.

Mincemeat Pie Filling without Alcohol

Mix together one cup chopped apple, one-half cup raisins seeded and chopped, one-half cup currants, one-fourth cup butter, one tablespoon molasses, one tablespoon boiled cider, one cup sugar, one teaspoon cinnamon, one-half teaspoon cloves, one-half nutmeg grated, one saltspoon of mace, and one teaspoon salt.

Add enough stock in which meat was cooked to moisten heat gradually to boiling-point, and simmer one hour then add one cup chopped meat and two tablespoons Barberry Jelly. Cook fifteen minutes.

Mincemeat Coffee Cake

As a Christmas Mince Pie recipe alternative, this vintage Mincemeat Coffee Cake recipe offers mincemeat lovers a choice at the Holiday dessert table.

1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
1 cup milk
1 cup mincemeat
1/2 cup chopped walnuts
2 tablespoons butter, melted
2 tablespoons brown sugar
1 teaspoon cinnamon

Cream butter and sugars, then add beaten eggs. Combine flour and baking powder in separate bowl.

Add vanilla to milk, then add alternately with flour mixture to creamed mixture. Combine mincemeat and walnuts in separate bowl.

Spread 2/3 of creamed mixture in a greased 8-inch springform pan.

Spread 2/3 of mincemeat mixture evenly over the top, then cover with the remainder of the creamed mixture. Cover with the remainder of the mincemeat mixture.

Combine melted butter, brown sugar, and cinnamon. Sprinkle over cake and bake at 350°F for about 45 minutes, or until cake tests firm.

About Christmas Mince Pie Recipes

Trimming the Crust on a Homemade Mincemeat Pie
(Source: Don Bell)

A Christmas dinner without mincemeat wouldn't seem normal at our house. I'm talking about mincemeat that's made with fruit and spices, NOT the old-style minced beef variety.

I will never forget the surprise I got while visiting an elderly English neighbor. Mrs. Price proudly offered me a slice of her homemade mincemeat pie still warm from the oven, and my first bite revealed that she had made it the Old English way with coarsely minced beef.

Yes, it was good, but its chewy meaty texture was not my preference for a dessert pie.

The old fashioned Christmas mince pie recipes on this page all call for fruit and spices, except for the following version by Fannie Farmer for those wanting to try a traditional, old-style minced-meat version.

Fannie Farmer's Minced-meat Pie Recipe

This Christmas mince pie recipe calls for minced cooked beef, or a precooked quality hamburger meat.

Though meat is NOT a common ingredient in today's mincemeat, it is very traditional and the minced-meat filling is actually quite tasty when served as a side dish with the meal.

5 cups chopped cooked beef, 2-1/2 cups chopped suet, 7-1/2 cups chopped apples, 3 cups cider, 1/2 cup vinegar, 1 cup molasses, 5 cups sugar, 3/4 pound citron finely chopped, 2-1/2 cups whole raisins, 1-1/2 cups raisins finely chopped, salt, juice 2 lemons, juice 2 oranges, 1 tablespoon mace, 2 tablespoons each of cinnamon, clove, allspice 2 nutmegs grated, 2 tablespoons lemon extract, 1 teaspoon almond extract, 1-1/2 cups brandy, 3 cups liquor in which beef was cooked.

Mix ingredients in the order given, except brandy, and let simmer one and one-half hours then add brandy and shavings from the rind of the lemons and oranges.

Do You Remember Little Jack Horner?

The Christmas pie has its roots in medieval England when pies containing savory meats were popular. King Henry VIII's Christmas pie recipes called for minced meat, suet and spices.

These "minced-meat" pies were eaten during the meal's main course, not later as dessert. And this brings us to the tale of Little Jack Horner.

Little Jack Horner sat in the corner
Eating his Christmas pie
He put in his thumb
And pulled out a plum
And said, "What a good boy am I."

The Real Story of Jack Horner

Legend has it that this old nursery rhyme refers to an unusual Christmas pie recipe that was linked to an event that took place during Henry VIII's Dissolution of the Monasteries in 1539.

Abbot Richard Whiting of Glastonbury Cathedral in Somerset attempted to pacify King Henry by giving him the title deeds to twelve manorial estates as a generous Christmas gift.

Knowing the king's passion for Christmas pie, the wealthy abbot sent his steward, Thomas Horner, to deliver the deeds cleverly enclosed inside a pie crust.

Horner, realizing his employer's days were numbered, carefully opened the crust and took the prize deed from the pie before delivering it.

After the Reformation and after Richard Whiting had been hanged drawn and quartered, it's alleged that Horner quietly moved his family into Mells Manor in north Somerset where they went on to live quite contentedly.

However, the tale cannot be substantiated, and today the Horner family continues to insist that the story is quite untrue.

History of Christmas Mince Pie Recipes

Factoid

Verjuice is a vinegar-like, sour juice often made from crab apples or unripe grapes. It's used in cooking and can still be purchased in some food stores, though its popularity has declined in recent years.

During the reign of Queen Elizabeth I (1558-1603), Christmas pie fillings evolved into a mixture of minced meat, suet, and dried fruits such as raisins, currants, prunes, and dates.

These minced-meat pies were often generously sweetened with sugar and spiced with cinnamon, nutmeg and cloves, which were symbolic of the gold, frankincense and myrrh given to the Christ Child by the Magi.

Pies were baked in rectangular pastry cases called coffins to represent the Christ Child's manger. Some bakers even fashioned a tiny baby from the pastry to ornament the upper crust.

The quantity of minced meat called for in old fashioned minced-meat pie recipes decreased over the years to the point where most of today's Christmas mince pie recipes are fruit based and contain no ground-up meat at all.

To make Good Minced Pies take one pound and half of Veal parboiled, and as much Suet, shred them very fine, then put in 2 pound of Raisins, 2 pound of Currans, 1 pound of Prunes, 6 Dates, some beaten Spice, a few Caraway seeds, a little Salt, Verjuice, Rosewater and Sugar, to fill your Pies, and let them stand one hour in the Oven: When they go to Table strew on fine Sugar.

—A fine example of an early mincemeat pie recipe is taken from "The Queen-like Clofet" by Hannah Wolley, published by Richard Lowndes, London, in 1672:

Dame, Get Up and Bake Your Pies

Traditional English Christmas Song
(Source: The Book of Knowledge, 1899)

2 cups Anita's Organic All Purpose White Flour

3 tbsp Anita's Organic Cane Sugar

3/4 cup Vegan or regular butter, cold

1 tsp Apple cider vinegar


Conclusion

That’s all for Mincemeat, folks. These recipes can be served on any occasion. Do try both to get the most out of the sweetness of the mincemeat cookies with butter or without butter.

None Such Mincemeat Recipes

Enjoy two of the best mincemeat recipes, you have ever tried in your life, with none such mincemeat recipes and trust me! You will thank me later.

Type: Dessert

Cuisine: American

Keywords: None Such Mincemeat Recipes

Recipe Yield: 8 servings

Calories: 530 Kcal

Preparation Time: 10M

Cooking Time: 35M

Total Time: 45M

Recipe Ingredients: Nonesuch Mincemeat Sliced Apples Flour Unsalted Butter Sugar

Recipe Instructions: Prepare crusts, place the sliced apples and mincemeat evenly over the crust, cover it up with top crust and send it to oven for 375F, cool down before serving