Mince Pie

Total Time:
1 hr 45 min
Prep:
45 min
Cook:
1 hr

Yield:
12 to 14 servings
Level:
Intermediate

Ingredients
  • 1 1/4 pounds beef round or leftover roast
  • 1/4 pound suet
  • 1 1/2 pounds apples
  • 1 cup raisins or currants
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground clove
  • 2 teaspoons ground nutmeg
  • 1/4 cup brandy
  • 2 cups cider or apple juice
  • Piecrust recipe, recipe follows
  • 1 tablespoon butter
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.


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