Mincemeat Pie

  1. Preheat the oven to 375F.
  2. Line a 9-inch deep-dish pie plate with 1 rolled-out crust.
  3. Spread the mincemeat evenly in the crust, then cover with the second rolled-out crust.
  4. Seal the edges, and cut several steam vents in the top.
  5. Bake for 35 to 40 minutes, until the crust is golden brown.
  6. Remove from the oven, brush with the melted butter, and cool on a wire rack for about 2 hours before slicing.
  7. Serve at room temperature.
  8. Season the beef with the salt and pepper, then put it in a large pot over medium-low heat, cover with water, and simmer for about 45 minutes, until tender.
  9. Once the beef has cooled, coarsely grind it, along with the suet, apples, and citron.
  10. Transfer to a large bowl and stir in the raisins, currants, brown sugar, cider, cinnamon, nutmeg, cloves, allspice, and lemon juice.
  11. Tightly pack the mincemeat into sterilized jars and refrigerate for at least 4 weeks before using.
  12. It will keep up to 6 weeks in the refrigerator.

pie pastry, unsalted butter, lean beef, salt, ground black pepper, beef suet, apples, candied citron, raisins, currants, brown sugar, apple cider, ground cinnamon, ground nutmeg, ground cloves, ground allspice, lemon

Taken from www.epicurious.com/recipes/food/views/mincemeat-pie-390041 (may not work)

Another recipe

Switch theme