MINCE PIE
This classic mince pie recipe from the early 1900s offers a rich and savory filling encased in a flaky, buttery crust. The combination of tender beef, dried fruits, warm spices, and a touch of wine creates a complex and comforting flavor profile. Perfect for a holiday treat or a special occasion, this recipe delivers a taste of history with every bite.
Ingredients
- 2 pounds Lean ground beef
- 1/2 pound Butter (or vegetable shortening) (Originally suet. Substituted with butter or vegetable shortening for modern preference.)
- 2 pounds Seedless raisins
- 2 pounds Currants
- 1/2 pound Candied citron, finely chopped
- 2 tablespoons Cinnamon
- 2 tablespoons Mace
- 1 whole Nutmeg, grated
- 1 tablespoon Cloves
- 1 tablespoon Allspice
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 cups Dry white wine
- 2 1/2 pounds Brown sugar
- 4 whole Apples, finely chopped
- 2 crusts Pie crust (Store-bought or homemade)
Instructions
- 1Boil the ground beef until cooked through. Drain and let it cool completely. Once cooled, finely chop the beef.
- 2In a large bowl, combine the chopped beef, butter (or shortening), raisins, currants, chopped citron, cinnamon, mace, grated nutmeg, cloves, allspice, and salt. Mix well to combine.
- 3In a separate bowl, combine the white wine and brown sugar. Pour this mixture over the meat and fruit mixture. Stir well to combine.
- 4Chop the apples and add them to the mixture. Stir well. Cover and let the mixture stand for at least two days in a cool place to allow the flavors to meld.
- 5Preheat oven to 375°F (190°C). Line pie plates with pie crust. Fill with the mince meat mixture. Top with a second crust or strips of crust, if desired. Prick the top crust slightly to allow steam to escape.
- 6Bake in the preheated oven for 30-45 minutes, or until the crust is golden brown.
- 7Serve the mince pies warm, not hot.