|Slice of Mincemeat Pie|
|1830, Lydia Child, The Frugal Housewife (Boston)|
|1839, Sarah J. Hale, The Good Housekeeper (Boston)|
|1845, Ann Allen, The Housekeeper's Assistant (Boston)|
By the 16th century, mince pies were called shred pies and continued to include meat and suet or just suet, along with the dried fruit, sugar, and other tasty morsels. In England, the tradition of serving mince pies in small, individual-sized pies lingers to present-days; however, North Americans prefer to prepare mince pies in larger pans that can serve about eight.
- Enough Pastry Crusts for Two Double Crust Pies
- 1/2 Pound Beef (Tongue or Sirloin), Chopped Fine
- 12 Ounces Atora Brand Shredded Suet
- 1 1/2 Pounds Any Combination of Dried Fruit (Raisins, Zante Currants, Candied Lemon or Orange Peel or Citron, etc)
- 2 Medium Apples, Peel, Cored and Chopped
- Fresh Zest from 1 Lemon
- 1 1/2 Tablespoons Fresh Lemon Juice
- 1 Cup Granulated Sugar
- 1/2 Teaspoon Ground Mace
- 1/2 Teaspoon Ground Cloves
- 1 Teaspoon Grated Nutmeg
- 1/3 Cup White Wine
- 2/3 Cup Brandy
- 1 egg
- 2 Tablespoons Milk
- Heat the oven to 375º F.
- Lay a sheet of parchment paper on a baking sheet.
- Line a pie plate with one of the pastry crusts. Place on the prepared baking sheet and set aside.
- Mix together all of the ingredients except the egg and milk to make the mincemeat filling. Divide the mincemeat filling evenly between the two prepared pie plates. Cover the tops of the pies with the remaining pie crusts.
- Make several slits in the top pie crusts.
- Make an egg wash with egg and milk. Brush the top crusts with the egg wash.
- Bake 45-50 minutes, or until the crust is golden brown.
- Allow to cool for 15 minutes before slicing into the pies.
- Serve warm either plain or with whipped cream or ice cream.
- Davidson, Alan, The Oxford Companion to Food, Oxford University Press: 2014
- Washington Post