Sunnyside Mincemeat Pie

• 2 lbs lean ground beef, cooked
• 1 lb suet, ground
• 2 lbs sugar
• 5 lbs tart apples (parer,cored and chopped)
• 2 lbs muscat raisins (blond)
• 1 lb currants
• 1 lb sultana raisin (dark)
• 12 lb citron, chopped
• 12 lb orange rind, chopped
• 1 tablespoon salt
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon mace
• 1 quart boiled cider (about)
• brandy
• 1 pastry for double-crust pie

1. Mix beef, suet, sugar, fruit, spices and cider in a large kettle.
2. Cover and simmer, stirring frequently for 2 hours.
3. Add more cider if needed.
4. Stir in brandy to taste.
5. Pack into sterilized 1 qt.
6. jars, seal securely, store in a cool place and allow to mellow at least 1 month before using.
7. Makes 5 qts.
8. To make pie: line a 9 inch pie pan with pastry.
9. Spoon in enough mincemeat to fill.
10. Cover with top crust.
11. Seal edges and slash top to allow steam to escape.
12. Bake for 30 minutes at 425 degrees til golden brown.

lean ground beef, suet, sugar, apples, raisins, currants, sultana raisin, citron, orange rind, salt, cinnamon, allspice, mace, cider, brandy, pastry

Taken from www.food.com/recipe/sunnyside-mincemeat-pie-50522 (may not work)