Old-Time Mincemeat Pie

This classic mincemeat pie made with beef, Granny Smith apples, cider, dried fruit, sour cherries, and spices is an old-fashioned holiday favorite.

• Preparation Time: 45 mins
• Cooking Time: 2 hr 55 mins
• Total Time: 3 hr 40 mins
• Calories: 1106 Calories

Ingredients

• 1 teaspoon ground ginger
• 2 tablespoons heavy cream
• 1 recipe pastry for a 9 inch double crust pie
• 1 (16 ounce) can pitted sour cherries, drained with liquid reserved
• 1 cup apple cider
• 4 Granny Smith apples - peeled, cored and finely diced
• 1 (16 ounce) jar sour cherry preserves
• 0.5 cup butter
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 teaspoon ground cloves
• 1.3333333730698 cups white sugar
• 2.5 cups raisins
• 1.25 pounds round steak, cut into small pieces
• 2.5 cups dried currants
• 0.5 pound chopped candied mixed fruit peel
• sugar

Recipe Instructions

Step 1

Stir in apples, currants, raisins, cherry preserves, 1 1⁄3 cups sugar, mixed fruit peel, and butter. Add ginger, cloves, nutmeg, cinnamon, and salt. Simmer, uncovered, over low heat until mixture is very thick, about 1 hour 30 minutes. Stir in cherries and remove from heat.

Step 2

Transfer filling to a container and allow to cool at room temperature. Cover tightly and refrigerate for at least 3 to 4 days before using.

Step 3

Bake in the preheated oven until golden brown, about 45 minutes. An instant-read thermometer inserted into the center of the pie should read 165 degrees F (74 degrees C).

Step 4

Combine steak and cider in a Dutch oven. Bring to a boil, then reduce heat to a simmer. Cover and cook until steak is tender, about 20 minutes.

Step 5

Remove steak to a cutting board; coarsely chop, then return to the pot.

Step 6

Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with 1 pastry crust.

Step 7

Spoon filling into crust and cover with second pastry crust. Crimp edges and cut several slits into top pastry. Brush with cream and sprinkle with 1 teaspoon sugar.