Traditional Mincemeat Pie

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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.
Source: Saveur
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Traditional Mincemeat Pie View Gallery Photo: Andre 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

This article was first published in Saveur in Issue #115