Grandma's Old Fashioned Mincemeat Pie

Boil or cook in a steamer, a 3-4 pound rib roast in 3 or 4 cups water, until the meat is so tender it falls apart. Cut into bite-sized pieces and return to the broth and continue to simmer on the stove top. Add the following, stirring each in as you go:
2-3 cups apple cider
a 1# box of raisins
1 cup chopped dried mixed candied fruit peel
about 1/4 cup of sugar
1 teaspoon ground cinnamon * 1 teaspoon cloves
5-6 meduim apples, chopped to bite size
Continue to simmer and stir occasionally as the raisins and apples absorb the liquid.

Grandma's Hint: Keep tasting ... add a little more sugar, spice or apple juice as suits you. The idea is to have a semi-tart but spicy base. But do it gradually until you find it to your liking. The raisins should swell up to take up the meat liquid, and more apples are always good.

This will make enough for 3-4 pies. (It stores well in the freezer.) Use the crust recipe below, or your own. Spoon the cooked and cooled mincemeat filling into the unbaked crust, use a sharp knife to make vents in the top crust, and bake at 425 degrees about 20 minutes, or until your crust is golden brown.

As you can see Grandma cooked more by tasting than by measuring, but it always seemed to pay off! She also sometimes added a handful of walnut meats to the mincemeat just before baking. If you enjoy the recipe, feel free to print and share it!

Flaky Pie Crust
1/2 cup oil * 1/4 cup milk
Stir in 2 cups flour and 1 tsp salt. Roll out and you have it!

Visit these other family links & create your own tradition!

Kids in the Kitchen
Recipes, riddles and cookbooks for kids of all ages!

Specialty Cookbooks
Everything from Lo-Fat to Chocolate Lovers!

Mom'N'Pop's Apple Pie 1950s Cookbook
Over 300 Great Recipes from the Golden Age of American Home Cooking

Click to visit the Largest Christmas Store on the 'Net!

Ornaments, toys, gifts, bears, angels, collectibles and more!