Recipe courtesy of Old Sturbridge Village
Recipe courtesy of Old Sturbridge Village
Show:
Food Network Specials
Episode:
Al Roker's New England Thanksgiving
Mince Pie
Getting reviews...
- Level: Intermediate
- Total: 1 hr 45 min
- Prep: 45 min
- Cook: 1 hr
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 277
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 10 g
- Cholesterol
- 36 mg
- Sodium
- 112 mg
- Level: Intermediate
- Total: 1 hr 45 min
- Prep: 45 min
- Cook: 1 hr
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 277
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 10 g
- Cholesterol
- 36 mg
- Sodium
- 112 mg
Ingredients
Directions
- If uncooked meat is used, simmer beef 2 to 3 hours or until very tender, adding suet for last 1/2 hour of cooking. When cooked, chop beef and suet very fine, into about 1/4-inch pieces. Pare, core, and chop apples to make 3 cups. Mix beef, suet, apples, raisins or currants, white and brown sugars, spices, brandy, and cider or apple juice. Prepare the piecrust. Preheat oven to 400 degrees F. Roll out piecrust dough and line pie plates with pastry; fill each with half of meat mixture. Cover with top crusts, seal edges, and slit 2 holes on top for steam to escape. If desired, spread a thick layer of butter on pastry for flaky upper crust. Bake until apples are cooked and meat is heated through, about 1 hour.
