Old-Fashioned Mincemeat Pie is a classic treat that's perfect for the holiday season, brimming with rich flavors and a delightful mix of fruits and spices. This recipe takes you back to simpler times with its traditional ingredients and methods, creating a pie that feels as warm and inviting as it smells.
Beef suet is the key fat, providing richness and traditional flavor. Tart apples add a fresh, tangy contrast to the sweetness of the dried fruits. Raisins, sultanas, and currants bring a chewy texture and natural sweetness. Candied mixed peel adds a citrusy zing, enhancing the pie's depth. Brown sugar contributes a rich, molasses-like sweetness. A splash of brandy and dark rum infuses warmth and complexity, while the spices — cinnamon, nutmeg, cloves, and allspice — create a cozy, aromatic experience. A pinch of salt balances the flavors, while lemon juice and the zests of lemon and orange brighten the mix. Lastly, apple cider moistens the filling, and the double pie crust envelops it all in a beautifully flaky shell.
This pie is wonderful served warm with a scoop of vanilla ice cream. For a more traditional touch, try it with a dollop of clotted cream or a drizzle of custard. A glass of mulled wine pairs beautifully, enhancing the warm spices in the pie.
Start by grabbing a large mixing bowl. You’ll want to combine the beef suet, chopped apples, raisins, sultanas, currants, candied peel, and brown sugar. Use a sturdy spoon; it’s a workout but worth it!
Next, pour in the brandy and dark rum, followed by the spices: cinnamon, nutmeg, cloves, and allspice. Add the salt, lemon juice, and both zests. Finally, drizzle in the apple cider. Stir until everything is well combined, then cover the bowl and let the mixture rest in a cool spot for at least 24 hours. This waiting period allows the flavors to meld beautifully.
When you’re ready to bake, preheat your oven to 425°F (220°C). Roll out half of your pie crust and line a 9-inch pie dish with it. Pour in the mincemeat mixture, spreading it evenly. Roll out the remaining crust and place it on top, sealing the edges neatly. Don’t forget to cut a few slits on the top to let steam escape.
Pop the pie into the hot oven for 10 minutes, then lower the temperature to 350°F (175°C) and continue baking for another 30 minutes, or until the crust is a lovely golden brown. Once done, let it cool slightly before slicing and serving.
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