An old-fashioned mincemeat pie filling made with beef, dried fruit, and sour cherries.
Preparation Time
45 mins
Cooking Time
40 mins
Total Time
1 hr 25 mins
Calories
1106 Calories
Recipe Instructions
Step 1
Bake in preheated oven for 40 minutes, or until golden brown.
Step 2
In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
Step 3
Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
Step 4
Refrigerate tightly covered for at least a week before using.
Step 5
Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
Ingredients
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup butter
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1 teaspoon ground ginger
2 tablespoons heavy cream
1 ⅓ cups white sugar
1 recipe pastry for a 9 inch double crust pie
2 ½ cups raisins
2 ½ cups dried currants
1 (16 ounce) can pitted sour cherries, drained with liquid reserved
1 ¼ pounds round steak, cut into small pieces
1 cup apple cider
4 Granny Smith apples - peeled, cored and finely diced
