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Mincemeat Pies

Ingredients:

  • Pennsylvania Dutch Cooking from AlansKitchen.comRich Pastry
  • 2 - pounds chopped beef
  • 1 - pound chopped suet
  • 4 - pounds tart apples, chopped
  • 1 - cup citron, chopped
  • 1 - quart cider
  • 2 - pounds seeded raisins
  • 1-1/2 - pounds currants
  • 1-1/2 - pounds sugar
  • 1-1/2 - teaspoons mace
  • 1 - teaspoon cloves
  • 1 - teaspoon nutmeg
  • 1 - teaspoon salt
  • Juice of 2 oranges
  • Grated rind of 1 orange
  • 1 - lemon, juice and grated rind
  • 1/2 - cup candied orange peel
  • 1/2 - cup candied lemon peel
  • 1 - pound blanched, chopped almonds
  • 1 - cup candied cherries
  • 1 - cup brandy

Directions:

Preheat oven to 450 F.

  1. Using Rich Pastry recipe, roll out 2 crusts for each pie, line pie pans with crust, fill with mincemeat, cut vents in top crusts, and seal on pies.
  2. Simmer beef in a little water until tender. 
  3. Cool. 
  4. Chop in bowl with suet and apples. 
  5. Cut citron fine with knife dipped in boiling water. Place mixture in large kettle, with cider, raisins, currants, sugar, spices, and salt. 
  6. Simmer for 1 hour, stirring. 
  7. Add orange and lemon juice and grated rind. 
  8. Remove from stove, add chopped orange peel, lemon peel, almonds, candied cherries, and brandy. 
  9. The brandy will preserve mincemeat until used. 
  10. Fill about 10 pint jars with mincemeat.
  11. (If using commercial mincemeat, add apples, fruit, juices, grated rind, almonds, and brandy. If mincemeat lacks richness, add a lump of butter. Let stand overnight.)
  12. Bake on lower rack for 10 minutes, on upper rack at 350 for 45 minutes.

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