Rating: 4.5 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

Servings:
32
Yield:
8 pints filling
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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 calories; protein 9.1g; carbohydrates 50.3g; fat 9.9g; cholesterol 34.6mg; sodium 35.6mg. Full Nutrition
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