Homemade Mincemeat Pie

Oxmoor House
two 9-inch double-crust pies


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2 1/2 cups peeled, chopped apples
2 1/2 cups firmly packed brown sugar
1 cup apple cider
1 cup raisins
1/2 cup currants
1/2 cup chopped pecans
1/2 cup vinegar
1/2 cup molasses
1 1/2 teaspoons grated lemon rind
2 tablespoons lemon juice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
3/4 teaspoon salt
3/4 teaspoon pepper
1 1/2 pounds lean ground beef
2 tablespoons whipping cream
2 tablespoons sugar


Combine first 15 ingredients in a large Dutch oven; stir well. Cook over medium heat 15 minutes. Add beef; cook an additional 15 minutes. Cool.

Divide pastry into 4 equal portions. Roll one portion of pastry to 1/8-inch thickness, and fit into a 9-inch pie plate. Repeat procedure with a second portion of pastry.

Spoon half of mincemeat mixture into each pastry shell.

Roll third portion of pastry to 1/8-inch thickness; cut into 3/4- inch wide strips, and arrange in lattice design over filling. Seal and flute edges. Brush pastry with 1 tablespoon whipping cream; sprinkle with 1 tablespoon sugar. Repeat procedure with remaining portion of pastry.

Bake pies at 350° for 55 minutes or until golden brown. Cool before serving.

Created date

February 2010