An old-fashioned mincemeat pie filling made with meat and sour cherries.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.

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  • Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.

  • Refrigerate tightly covered for at least a week before using.

  • Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.

  • Bake in preheated oven for 40 minutes, or until golden brown.

Nutrition Facts

1105.7 calories; 20.7 g protein; 181.2 g carbohydrates; 80.2 mg cholesterol; 521.1 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2010
My son now refuses to come home from college for these holidays unless he gets this pie. For both Thanksgiving and Christmas. And I send him back with mini-pies (using giant muffin foil tins and lots of plastic wrap it gets through TSA). He loves this pie. He wants to marry this pie. Demand is growing and my friends family coworkers are expecting this too. I'm going to have to mix it in the bathtub this year. Don't worry about the meat it adds flavor and texture but this is dessert not at all like chomping on a steak. Though a slice will do me quite nicely for lunch:). If you have trouble finding the ingredients I get my peel cherries and currants from nutsonline. I also make it a month ahead and stir it every few days adding a dash of brandy every few days (to the pie mix not me well usually not me). I've successfully frozen it too for longer keeping. 2 weeks to pie-day! Read More
(53)
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/07/2010
My son now refuses to come home from college for these holidays unless he gets this pie. For both Thanksgiving and Christmas. And I send him back with mini-pies (using giant muffin foil tins and lots of plastic wrap it gets through TSA). He loves this pie. He wants to marry this pie. Demand is growing and my friends family coworkers are expecting this too. I'm going to have to mix it in the bathtub this year. Don't worry about the meat it adds flavor and texture but this is dessert not at all like chomping on a steak. Though a slice will do me quite nicely for lunch:). If you have trouble finding the ingredients I get my peel cherries and currants from nutsonline. I also make it a month ahead and stir it every few days adding a dash of brandy every few days (to the pie mix not me well usually not me). I've successfully frozen it too for longer keeping. 2 weeks to pie-day! Read More
(53)
Rating: 5 stars
12/31/2007
I have been using this recipe for about 7 years now. Each time I use this recipe it gets better each year. I don't think I have ever had a complaint. My success in this recipe is instead of letting the mincemeat ferment for a week I usually let it set from 2 weeks to a month instead. At the very end of the cooking part I do pour some Brandy in (for flavor). Read More
(49)
Rating: 5 stars
02/06/2003
I am not one to eat mincemeat pie but my father does. He loves mincemeat pie. I tried this recipe and told him he was my guinnea pig because I don't usually do any baking (from scratch or otherwise). He said it tasted pretty close to non such mincemeat pie. I would use this recipe again. Read More
(27)
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Rating: 5 stars
11/08/2013
This is an excellent recipe although it seems to make more than one pie and it certainly takes longer than 40 minutes as stated on the side. The preparation times within the recipe are accurate though. The cherries really make it! I have gradually substituted blue berries and cranberries for the candied fruit raisins etc. as long as you have the cherries it works. My family and colleagues at work all love it! Read More
(8)
Rating: 5 stars
11/12/2014
I ended up making the candied orange and lemon peelfrom scratch (other stuff full of chemicals). I saved the orange syrup and added 1/2 cup to the mincemeat mixture then reduced the white sugar to 1 scant cup. OMG so deeeelish. This pie has a wonderful full rich flavor. I can't stop tasting it. Read More
(5)
Rating: 5 stars
09/20/2015
My husband loves mincemeat pies. I cannot even stomach the thought of one and almost gagged when I opened a store bought jar of the stuff. I found this recipe and decided to try it. I followed some other reviews and made it a month ahead of time and doubled the recipe. I made no other changes. It smelled wonderful when I would stir it weekly. I made traditional mince pies (mini pies) for Thanksgiving and only made a dozen thinking no one but my husband would eat them. I was so wrong! They were delish! Hearty spicy and sweet! I made another two dozen and had plenty of mincemeat left over for Christmas. I froze the rest of the mincemeat and made another two dozen for Christmas. This is now a regular recipe for us. Thanks so much for giving us a new and delicious family tradition! Read More
(3)
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Rating: 5 stars
11/29/2013
I don't know much about mincemeat pie but I do have to say this recipe was scrumptious! Read More
(3)
Rating: 4 stars
10/19/2017
I have a questions about this pie before making/rating it; hopefully someone knows the answer. The recipe says to make the mincemeat several weeks in advance and a couple reviewers said they did so a month ahead. My question is this: does the meat get preserved in all the sugar and fruit? I worry about the meat spoiling from being in the frig that long. Thanks for any help you can give. Read More
(1)
Rating: 5 stars
12/19/2016
In the past I detested mincemeat because I have only had the kind that comes in a jar. This time I decided to try to make some from scratch as my son and daughter-in-law asked me to for their Victorian style Christmas dinner (they are experimenting with old-fashioned meals; they no doubt thought that Mom should experiment too). I chose this recipe because it was rated highly--I found out for good reason! Wow! This recipe has changed my mind about mincemeat! While I didn't have all the ingredients (I used ground venison instead of beef used good sipping brandy instead of apple cider--increased the amount of brandy by another half cup and used chopped up tart dried cherries instead of the cherry preserve) it nevertheless came out tasting great! I am now a fan of mincemeat pie and will make this great recipe again. Oh and I gave my son and daughter-in-law a sample and their response was "Oh wow! These pies are unbelievable! Can't wait to have more!" Read More