Traditional Mincemeat Pie
A classic British pie featuring rich, spiced mincemeat filling encased in a flaky pastry crust, perfect for festive celebrations.
Prep time: 30 minutesCook time: 50 minutesServes: 8
Ingredients
1 lb beef suet, finely chopped
1 lb tart cooking apples, peeled and diced
8 oz golden raisins
8 oz currants
8 oz mixed candied peel, chopped
8 oz brown sugar
4 oz blanched almonds, chopped
1 lemon, zest and juice
1 orange, zest and juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground allspice
1/2 cup brandy
1/4 cup apple cider
1 recipe double pie crust
Instructions
1. In a large bowl, combine beef suet, apples, raisins, currants, candied peel, brown sugar, almonds, lemon zest and juice, and orange zest and juice.
2. Add cinnamon, nutmeg, cloves, and allspice to the mixture and stir well.
3. Pour brandy and apple cider over the mixture and mix thoroughly.
4. Cover the bowl and let the mixture sit in the refrigerator for at least 24 hours to allow the flavors to meld.
5. Preheat oven to 425°F (220°C).
6. Roll out half of the pie crust and line a 9-inch pie dish.
7. Fill the pastry with the mincemeat mixture, spreading it evenly.
8. Roll out the remaining pastry and place it over the filling.
9. Trim the edges, seal the crust, and cut a few slits in the top for steam to escape.
10. Bake in the preheated oven for 30 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20 minutes until the crust is golden brown.
11. Allow to cool slightly before serving.
Storage
Store covered in a cool, dry place for up to 1 week.
Reheating
Reheat in a 350°F oven for 10-15 minutes until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
