Old-Fashioned Mincemeat Pie

By Addie

This has been my favorite holiday pie since I was a little girl. My grandmother, Mabel Myers, used to make her own homemade mincemeat. My mother used to make this pie just for me every Thanksgiving. Thanks Mom!

Unfortunately, most people have never tasted a true old-fashioned mincemeat pie (also called mince pie). The flavor of real mince meat pie (not the bottled version purchased at your local store) is sort of like a Middle Eastern mixture of cloves, cinnamon and nutmeg. There's a definite meaty taste, which I really liked, with an ever-so-slight sweet flavor.

Ingredients

• Pastry for 9-inch two crust pie*
• 1 quart prepared mincemeat**
• Brandy to taste

Preparation

Step 1

Preheat oven to 425 degrees F. Prepare pie pastry.

Spoon prepared mincemeat into pastry-lined plate. Add additional brandy to your taste. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.

Bake pie 40 to 50 minutes or until crust is lightly browned. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving.

Serve warm or at room temperature.

NOTE: This pie stores well in the freezer.
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Comments from readers:

I just wanted to thank you for submitting a true recipe for mincemeat - one made with venison. I just made my great g-ma's mincemeat today. It is highly sought out by friends & family and has been a family tradition for over a hundred years that I know of. After reading your recipe I added some fresh squeezed lemon and orange juice plus the zest from them (before squeezing), cider vinegar, and subbed rum for applejack brandy. Oh my God....heavenly!! I have a wonderful friend who gives me the necks from the deer or elk. It has the most tender flavorful meat, especially when cooked with cider vinegar, whole clove, allspice, and a large bay leaf. When we make our pies, we slice two (2) big tart apples into the uncooked pastry shell tossed lightly with flour, cinnamon, dotted with butter, and THEN top with the mincemeat and a couple tablespoons rum or brandy and pastry. I think g-ma did this to stretch the mince supply - plus non-mince lovers absolutely LOVE this pie! The only downfall of making this so delectable to the doubtfuls is that the pie doesn't last as long. :-)