Traditional Mincemeat Pie

Traditional Mincemeat Pie
Traditional Mincemeat Pie
Traditional Mincemeat PieAndré Baranowski

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.

What You Will Need

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.
Yield: makes one pie

For the Filling

  • 2 cups finely chopped beef suet
  • 34 cup currants
  • 34 cup finely chopped rump steak (about 3 oz.)
  • 12 cup raisins
  • 12 cup packed dark brown sugar
  • 2 tbsp. brandy
  • 1 12 tsp. chopped candied citron peel
  • 1 12 tsp. chopped candied lemon peel
  • 1 12 tsp. chopped candied orange peel
  • 1 tsp. fresh lemon juice
  • 14 tsp. grated nutmeg
  • 1 12 granny smith apples, cored and finely chopped
  • Grated zest of 1⁄2 lemon

For the Crust

Instructions

  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 these step-by-step-instructions. Heat oven to 350º. Bake until golden, about 1 hour.