Modern Mincemeat for Pie
"This is a meatless mincemeat that is a little sweeter than the old fashioned variety with meat. This recipe makes 1 pie and the "curing" for the mincemeat is not included in the prep time. I made this mincemeat for a pie and it has a wonderful mincemeat flavor although I found it to be a little dry. Next time I will add the the juice from one orange to this or some apple juice."
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 1⁄3 cup raisins
- 2⁄3 cup golden raisin
- 2⁄3 cup currants
- 2⁄3 cup dark brown sugar, packed
- 1⁄2 cup blanched almond, finely chopped
- 1⁄2 cup candied citrus peel, finely chopped
- 1⁄4 cup finely chopped beef suet
- 3 tablespoons cognac
- 1 1⁄2 tablespoons dark rum
- 1 teaspoon grated orange zest
- 1⁄4 teaspoon grated nutmeg
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground cinnamon
- 1 pinch ground mace
- 1 pinch ginger
- 1 granny smith apple (cored and finely chopped)
- 1 lemon, zest of, grated
- 1 lemon, juice of
- 1 double crust pie crust
directions
- Grate the zest of the lemon and mix it and the lemon juice to the rest of the ingredients.
- Transfer the mixture to a 1-quart jar. Cover and refrigerate for at least two days and preferably two weeks.
- Make dough, prepare crust, and add the filling.
- Heat oven to 350 degrees. Bake until golden, about 1 hour.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
