True Mince Meat Pie

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Serves: 10
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2 pie pastry, prepared top and bottom
2 c apple cider or apple juice
1 c dark seedless raisins
1/2 c dried sour or sweet cherries or currants
1 1/2 c chopped, peeled apples
1/4 lb ground venison
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 1/2 c unsifted all-purpose flour
1/2 tsp salt
1/3 c lard or butter
6 Tbsp cold water as needed
1 Tbsp vinegar distilled

The Cook

JoSele Swopes Recipe
Cooked to Perfection
DELTA, CO (pop. 8,915)
Member Since Aug 2010
JoSele's notes for this recipe:
My family all being ranchers has made true mince meat pie...they even canned it so they would have it available....this is so much better than what you buy at the store which is mock...You can usually but venison at any meat market (butcher) or Trader Joe;s should have it....

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. This 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.
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Pre Heat oven to 350'F 9-inch pie plate
At least 4 hours before making pie, prepare the mincemeat:
In a large pot, combine meat, and cider, raisins, and cherries or currants (prefer currants), and spices.
Cover and heat to boiling over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally.
(Mincemeat can be made up to 3 months ahead and frozen. If frozen, thaw mincemeat before making pie or baking time will be lengthened, or canned.)
Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes.
Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes. Divide pastry into 3 equal pieces. Press 2 pieces together and shape into a ball. Between 2 sheets of waxed paper, roll out ball of pastry into an 11 -inch round. Remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. Remove bottom sheet of paper. Between sheets of waxed paper, roll out remaining pastry to a 9 1/2- by 6-inch rectangle. Remove top sheet of paper from pastry. Cut rectangle into four 9 1/2- by 1 1/2-inch strips. Carefully spoon mincemeat into crust-lined pie plate. Remove pastry strips from waxed paper, one at a time, and place across mincemeat to create spokes. All four strips will overlap in the center. Lift edge of bottom crust over ends of strips. Pinch together and flute edge. Place pie on rimmed baking sheet. Bake pie 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool 10 minutes on wire rack before cutting.

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user Bonnie D. Utahn - Sep 29, 2010
I didn't know that! Thanks for sharing the tidbits. I love to read them!
user JoSele Swopes JODIE57 - Sep 29, 2010
You are problem...Thanks
user JoSele Swopes JODIE57 - Sep 29, 2010
JoSele Swopes [JODIE57] has shared this recipe with discussion group:
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user Michelle Antonacci Huniibeekeeper - Sep 29, 2010

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