An old-time delicious mincemeat pie filling. I have frozen this filling in zip-lock baggies, since I don't use a pressure canner. Apple cider can be used in place of brandy if preferred.

Cali
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.

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  • Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.

  • In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.

  • Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.

Nutrition Facts

336.3 calories; 9.1 g protein; 50.3 g carbohydrates; 34.6 mg cholesterol; 35.6 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2008
I have some die hard mincemeat lovers so I tried this recipe and it was a hit! As a note to a comment above although many people now make mincemeat without meat; traditionally it was made with meat. Mincemeat developed as a way of preserving meat without salting or smoking some 500 years ago in England where mince pies are still considered an essential accompaniment to holiday dinners just like the traditional plum pudding. This pie is a remnant of a medieval tradition of spiced meat dishes usually minced mutton that have survived because of its association with Christmas. These pies have also been known as Christmas Pies. Mince pie as part of the Christmas table had long been an English custom. Today we are accustomed to eating mince pie as a dessert but actually "minced" pie and its follow-up "mincemeat pie" began as a main course dish with with more meat than fruit (a mixture of meat dried fruits and spices). As fruits and spices became more plentiful in the 17th century the spiciness of the pies increased accordingly. Read More
(101)

Most helpful critical review

Rating: 2 stars
10/30/2007
I would hesitate to call this a "mincemeat" pie seeing how us Brits know that there is NO meat in a mincemeat pie.(mincemeat is the Victorian name for a mixture of fruit) Call it a "minced meat" pie and it was OK. Neede something else could not figure out quite what. Will make it again and experiment. Read More
(24)
16 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/06/2008
I have some die hard mincemeat lovers so I tried this recipe and it was a hit! As a note to a comment above although many people now make mincemeat without meat; traditionally it was made with meat. Mincemeat developed as a way of preserving meat without salting or smoking some 500 years ago in England where mince pies are still considered an essential accompaniment to holiday dinners just like the traditional plum pudding. This pie is a remnant of a medieval tradition of spiced meat dishes usually minced mutton that have survived because of its association with Christmas. These pies have also been known as Christmas Pies. Mince pie as part of the Christmas table had long been an English custom. Today we are accustomed to eating mince pie as a dessert but actually "minced" pie and its follow-up "mincemeat pie" began as a main course dish with with more meat than fruit (a mixture of meat dried fruits and spices). As fruits and spices became more plentiful in the 17th century the spiciness of the pies increased accordingly. Read More
(101)
Rating: 5 stars
12/06/2008
I have some die hard mincemeat lovers so I tried this recipe and it was a hit! As a note to a comment above although many people now make mincemeat without meat; traditionally it was made with meat. Mincemeat developed as a way of preserving meat without salting or smoking some 500 years ago in England where mince pies are still considered an essential accompaniment to holiday dinners just like the traditional plum pudding. This pie is a remnant of a medieval tradition of spiced meat dishes usually minced mutton that have survived because of its association with Christmas. These pies have also been known as Christmas Pies. Mince pie as part of the Christmas table had long been an English custom. Today we are accustomed to eating mince pie as a dessert but actually "minced" pie and its follow-up "mincemeat pie" began as a main course dish with with more meat than fruit (a mixture of meat dried fruits and spices). As fruits and spices became more plentiful in the 17th century the spiciness of the pies increased accordingly. Read More
(101)
Rating: 5 stars
10/06/2003
I made this for a Victorian Christmas for six people and two of them liked it so much they fought over who got to take the leftovers home. It's perfect for any get together! Read More
(40)
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Rating: 5 stars
12/26/2006
First thing I did was to scale this down to 10 servings and it made 1 pie. I made it with a double batch of "Basic Flaky Pie Crust" found on this website. Since I have never eaten a mincemeat pie I have nothing to compare this to and I don't know how authenic the flavor is. BUT I liked this pie. It was very good. The only thing I did different is to use apple juice in place of the brandy. Good. Read More
(36)
Rating: 2 stars
10/30/2007
I would hesitate to call this a "mincemeat" pie seeing how us Brits know that there is NO meat in a mincemeat pie.(mincemeat is the Victorian name for a mixture of fruit) Call it a "minced meat" pie and it was OK. Neede something else could not figure out quite what. Will make it again and experiment. Read More
(24)
Rating: 3 stars
08/05/2010
just watched a Victorian program on BBC making mincemeat for pies and contrary to a review of this recipe it contained boiled beef. The best mincemeat I ever made had tinned sour cherries in it. Read More
(16)
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Rating: 5 stars
12/09/2009
Thank you Cali for posting this delicious recipe. My husband is from Central Pennsylvania where everyone uses meat in their mincemeat recipes (venison or beef) he won't eat meatless mincemeat. Read More
(11)
Rating: 5 stars
06/08/2008
used this recipe at christmas time. all relatives loved it. kept very well for days after. Read More
(10)
Rating: 5 stars
12/24/2009
Beside having to cut this down to 5 servings (which was more manageable) this was a pretty easy and tasty recipe. I know there is not always actual meat in mincemeat but I liked the hearty taste of it myself. I think it helps to offset the super sugary fruit mix. Read More
(8)
Rating: 5 stars
12/17/2013
This is an excellent recipe thank you so much for sharing it. I'd also like to share that I'd never known there was real meat in a mincemeat pie but the non-meat mincemeat pie has been my favorite practically since birth LOL used to call it 'cement pie' when I was a girl. Also must share that someone claiming to be a Brit said all Brits know there is no real meat in a mincemeat pie but I beg to differ and must counter with a history site all about the origin of this delicious dish and its evolution throughout the ages. To learn all about this go to: http://whatscookingamerica.net/History/PieHistory/MincemeatPie.htm That helped me understand it even more and although the non-meat version has always been a staple for me for the last 49 of my 50 years I'm also going to keep serving this new (to me) version of the truly traditional dish it's wonderful! A very Merry Christmas to all and to all a Wonderful New Year! Read More
(8)