Oct 9, 2008
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Traditional Mincemeat Pie

This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton¡¯s Book of Household Management, was updated in Jane Grigson¡¯s English Food (Macmillan, 1974). The mincemeat filling should be prepared at least two days and preferably two weeks prior to the making of the pies so that the fruit can soften and the flavors can meld. Click here for step-by-step instructions for making the pie crust.
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Traditional Mincemeat Pie Photo: Andr¿ Baranowski

FOR THE FILLING:
2 cups finely chopped beef suet
3⁄4 cup currants
3⁄4 cup finely chopped rump steak
   (about 3 oz.)
1⁄2 cup raisins
1⁄2 cup packed dark brown sugar
2 tbsp. brandy
1 1⁄2 tsp. chopped candied citron peel
1 1⁄2 tsp. chopped candied lemon peel
1 1⁄2 tsp. chopped candied orange peel
1 tsp. fresh lemon juice
1⁄4 tsp. grated nutmeg
1 1⁄2 granny smith apples, cored and
   finely chopped
Grated zest of 1⁄2 lemon

FOR THE CRUST:
Pie Dough

1. In a bowl, combine beef suet, currants, rump steak, raisins, brown sugar, brandy, citron peel, lemon peel, orange peel, lemon juice, nutmeg, apples, and lemon zest. Mix well.

2. Transfer mixture to a 1-qt. jar. Cover and refrigerate for 2 days to 2 weeks.

3. Make dough, prepare pie crust, and add filling, following the step-by-step-instructions here. Heat oven to 350¢ª. Bake until golden, about 1 hour.

MAKES 1 PIE

Traditional Mincemeat Pie

This article was first published in Saveur in Issue #115

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Ratings & Reviews (3)

noAvatar
I was surprised to see how close this is to my
great grandmother's (b. 19th century in Iowa)
recipe. She canned this, cooking the meat in the process. I braised the meat with spices & ground it. She also added equal part apples when making the pie. And bourbon & brandy. I cut fat to 3/4 c fresh lard. 2 C suet is too much for today's tastes.
Interesting recipe, definitely more fancy than Mrs. Rowe's. She always insisted on refrigerating the mincemeat for at least 4 weeks before using it. Also, Mrs. Rowe used local, fresh apple cider, unpasteurized. Regional variation?
noAvatar
This is very close to my heirloom recipe. My mother taught me to make this when I was 8 or 9 years old. I use ground round meat and just brown it and drain off all the grease. I don't add any suet at all. I do add apples and raisins, and of course the all important brandy or rum. I follow the recipe also for not cooking the mixture. Just keep it in the fridge for a few days. I use a frozen double crust, and it works perfectly. I made this pie for Thanksgiving last year while sitting down at the table. My hip replacement operation 2 weeks before was not going to stop me. My Mom is smiling down with each bite I take.
Traditional Mincemeat Pie 5 5 3

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