Old Fashioned Mincemeat Pie

A traditional family favorite ... a treasured recipe from Grandma. This
pie
is present at each family gathering, especially around the holidays. We
like
it lean and slightly sweet. Plan to take all day preparing it, which is
almost as enjoyable as eating it!

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 lb 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.

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!



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