Mincemeat Pie

Total Time:
73 hr 15 min
Prep:
45 min
Inactive:
72 hr
Cook:
30 min

Yield:
2 1/2 pounds or 5 cups
Level:
Intermediate

Ingredients
  • 2 Granny Smith Apples, peeled, cored and quartered
  • 8 ounces golden raisins
  • 6 ounces dark brown sugar
  • 4 ounces dried figs, coarsely chopped
  • 2 ounces dried cherries
  • 2 ounces beef suet, coarsely chopped
  • 1 -ounce crystallized ginger, coarsely chopped
  • 1/2 cup brandy
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground allspice
  • 1/4 teaspoon freshly ground clove
  • Cornmeal crust, see recipe below
  • Cornmeal Crust:
  • 12 ounces all-purpose flour, plus additional for dusting
  • 2 1/2 ounces stone ground cornmeal
  • 1 1/2 ounces sugar, plus extra for the crust
  • 1 teaspoon table salt
  • 8 ounces very cold unsalted butter
  • 2 ounces apple cider or juice
  • 2 ounces cold water
  • 1 egg beaten with 1 teaspoon water
Directions

Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.

If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.

Cornmeal Crust:

Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.

Preheat oven to 400 degrees F.

Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.

If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.

Yield: 10 to 12 servings


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    12 Reviews
    4 12
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Can I leave out the suet or lard? Making it for a man in my mom's nursing home and don't want to disappoint.
    I always go to Alton Brown first. He has never steered me wrong! I crave this recipe year round but reserve it for the holidays. This particular recipe has become staple for our mincemeat pie loving family. (We are of the sweet persuasion I make our family's pie crust from Gr-Grandma's standard crust recipe. As for suet, it was unavailable from our butcher the one time I looked. That may be the case for many. Lard or shortening work acceptably well. I imagine Mr. Brown's use of suet is a nod to the origin of this modern rendition. Maybe it tastes better too, but I have never looked back from the ease of lard and shortening.
    By the 19th century mincemeat contained almost no meat in most recipes, only suet. Most modern-day recipes are much more of a dessert than a meat, which is why commercial pre-made mincemeats are mostly meat-free. This tasted amazing, but I expected it to be sweet, not savory. If you're looking for a savory filling try looking for a recipe that is generations old.
    How can this be "mincemeat" when the only "meat" in it is suet? My grandma would be whirling in her grave. A 77-year-old "fan"
    This is an English version of mincemeat pie. Suet IS the only meat in it. Tell Granny to stop whirling, she's bothering the neighbors...
    how to ma that
    Incredible pie! I made this pie as part of a weekly experiment. I'm challenging myself to make 1 pie per week and AB's Mincemeat Pie made the list! This pie was very simple to make.  
    When I piled all the ingredients in my food processor and started to pulse, it nearly maxed out the capacity of my bowl. (I have a 7 cup food processor) I should have ground the apples separately, removed them from the processor bowl, ground the remaining ingredients, then combined them all together.  
    The pie was a huge hit with my family! They said that the pie tasted very fresh, and that the flavor of every ingredient was clearly distinguishable. I will definitely make this pie again!
    WUM, just because you couldn't find it/don't know what it is doesn't mean that it's Alton Brown's fault... Suet is essentially mutton fat. And honestly, this ingredient is available at nearly any supermarket or butcher. Anyway, this recipe was absolutely delicious!
    Suet is beef kidney fat, and is hard to find...you need to find a butcher or meat department that gets whole sides of beef. It is choice because of its realitively pure and creamy texture and flavor. Regular beef fat will taste too beefy for some recipes, mutton the same, but you can use it. The easiest way to prepare it is by grating it on a fine setting. I freeze it before grating, as it is easier to deal with. True suet, from around the kidney, has a lot of membrane. Grating solves this.
    good recipes!
    I made this for Christmas by special request. I bake quite a bit but hadn't made mincemeat before. The pie was excellent. It was very rich - the vanilla ice cream I put on top helped with the richness - but I recommend this recipe wholeheartedly. I knew I could rely on Alton. For the previous commenter - I found suet at my local butcher shop. Any place that does custom cutting should have some.
    I don't cook much so I don't know what suet is. I couldn't find a suet store in the neighborhood and when I asked at the supermarket they rolled their eyes and said they didn't have any. I don't think posting a recipe with an ingredient that is unavailable is very kind.
    I think you need to get a life.
    I decided to make this recipe for Thanksgiving because mincemeat is my uncle's favorite. The recipe itself was very easy to follow and the pie looked beautiful. The moment of truth came when my uncle came to me and apologetically let me know that this pie tasted nothing like he remembered. I tasted it and it was bitter and tasted too much like lemon. I'll keep trying until I find a recipe that works!
    I have never made a mincemeat pie before, as I am not a fan of the flavor, but this year it was my turn to make the desserts. My parents have always enjoyed mincemeat and since I was going to make the other pies from scratch I thought a store bought mincemeat just wouldn't do. After watching the episode, I figured that I would give this pie a second chance and see if it would be different than childhood memories stated.
     

     
    The ingredients were very easy to find, the recipe easy to follow and everything went together smoothly. I did not have a food processor so had to cut everything by hand. I think the chunky texture added to the pie.
     

     
    The crust was super easy to make and I have never had much luck with crusts so usually buy the premade. Not the case here.
     

     
    It looked so good coming out of the oven that I even had to have a slice this Thanksgiving. My parents loved it and I even had seconds the next day. For anyone who has never tried mincemeat, or like me had less than favorable memories of the strong flavors, this is one recipe that is worth giving a second chance. I plan on making this more than once a year myself. Thank you Alton.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond