Mince Pie
This tasty mincemeat mixture makes enough filling for close to a dozen pies, but you can make one or more as you want them and refrigerate the unused filling until needed. And although she doesn’t add it in her Enterprise pies, Elaine recommends the optional brandy. So, if you like it, by all means put […]
This tasty mincemeat mixture makes enough filling for close to a dozen pies, but you can make one or more as you want them and refrigerate the unused filling until needed. And although she doesn’t add it in her Enterprise pies, Elaine recommends the optional brandy. So, if you like it, by all means put it in.
Yield:
Makes 10 to 12 double-crust 9-inch pies.Ingredients
4 pounds ground beef, gently precooked
8 pounds apples, washed, cored, quartered, and run through coarse grinder blade
2 boxes seedless raisins
1 box currants
1 pint brown cider vinegar
1 quart orange juice
2 pounds ground suet
2 cups molasses
2 cups sugar
3 tablespoons ground cinnamon, or more to taste
2 tablespoons ground nutmeg, or more to taste
1 tablespoon ground cloves, or more to taste
1 cup brandy (optional)
Pastry for 9-inch double-crust pies
Instructions
Simmer all ingredients, except pastry, very slowly until cooked (about 2 hours), stirring frequently to prevent sticking. Line pie plate with crust. Add filling (between 2 and 2-1/2 cups per pie). Cover with top crust. Bake at 450 degrees F for 15 minutes, then at 350 degrees F for 30 minutes.
