Mincemeat Pie

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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.

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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.

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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"

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how to ma that

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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!

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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!

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good recipes!

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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.

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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.

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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!