{"id":9798,"date":"2021-10-01T12:41:00","date_gmt":"2021-10-01T18:41:00","guid":{"rendered":"https:\/\/uwyoextension.org\/uwnutrition\/?post_type=newsletters&p=9798"},"modified":"2023-10-27T12:53:45","modified_gmt":"2023-10-27T18:53:45","slug":"mincemeat-pie","status":"publish","type":"newsletters","link":"https:\/\/uwyoextension.org\/uwnutrition\/newsletters\/mincemeat-pie\/","title":{"rendered":"Mincemeat Pie"},"content":{"rendered":"\t\t
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Mincemeat Pie, have you heard of this traditional treat? Let\u2019s delve into the history of this unique dish. Mincemeat was developed as a way of preserving meat with sugar rather than the common ways such as salting or smoking many years ago. Mincemeat pie was traditionally a main dish served warm during the cold weather with more meat than fruit, but as fruit and spices became more accessible the pies adapted as well. Mincemeat pie has also been known as mutton pie and Christmas Pie. Some individuals continue their families tradition by having their children leave mincemeat pies for Santa on Christmas Eve.<\/p>\n

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I had personally never heard of this dish until a few years ago when a co-worker of mine made his mother\u2019s recipe, and was kind enough to share a taste. It is a very unique dish with the meat, spices and fruit. If you\u2019ve tried it yourself, you probably know just what I\u2019m talking about.<\/p>\n

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Traditional Ingredients<\/strong><\/p>\n

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Traditional mincemeat pie is made with finely chopped meat such as beef, mutton, or wild game, and shredded beef suet. Fruit is also a major component of this dish, and common varieties include raisins, currants, tart apples, and citrus peel. Nuts can also be included if desired. Spices make this pie very flavorful and the common ones used include cinnamon, nutmeg, cloves, allspice, mace, ginger and coriander. Optional, but in some traditional recipes brandy and rum are also included.<\/p>\n

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Serving to Impress<\/strong><\/p>\n

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Mincemeat pies are traditionally enjoyed during holiday get togethers, but they can also help satisfy that sweet tooth any other time throughout the year. Many people enjoy mincemeat pie served warm, but it can also be served cold. The recipe below features both mini pies or you can make two nine-inch pies. You can pair mincemeat pie with ice cream, custard, or low-fat Greek yogurt for a sweet treat that\u2019s sure to impress! <\/p>\n

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Written by Shelley Balls, MDA, RD, LD, University of Wyoming
\nExtension Nutrition and Food Safety Educator <\/o:p><\/p>\n

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Mincemeat Pie<\/h2>\n
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Course: <\/span>Dessert<\/span><\/div><\/div>\n\n\n
Author: <\/span>The Daring Gourmet<\/span><\/div>\n\n\n

Ingredients<\/h3>

Mincemeat Mixture<\/h4>
  • 1<\/span> pound<\/span> finely chopped beef steak<\/span> or other meat such as wild game<\/span><\/li>
  • 1 1\/4<\/span> cups<\/span> raisins<\/span><\/li>
  • 1 1\/4 <\/span> cups<\/span> currants<\/span><\/li>
  • 1\/2<\/span> cup<\/span> golden raisins<\/span><\/li>
  • 2<\/span> cups <\/span> finely chopped tart apple<\/span><\/li>
  • 7 <\/span> ounces<\/span> shredded beef suet<\/span><\/li>
  • 2<\/span> cups<\/span> brown sugar<\/span> packed<\/span><\/li>
  • 2<\/span> tablespoons<\/span> candied lemon peel<\/span><\/li>
  • 2<\/span> tablespoons<\/span> candied orange peel<\/span><\/li>
  • 1 1\/2 <\/span> tablespoons<\/span> blanched almonds<\/span> finely chopped<\/span><\/li>
  • 1<\/span> medium<\/span> lemon<\/span> zest and juice<\/span><\/li>
  • 2<\/span> tablespoons<\/span> apple cider vinegar <\/span><\/li>
  • 1 1\/2<\/span> teaspoons<\/span> ground cinnamon<\/span><\/li>
  • 1\/2<\/span> teaspoon<\/span> ground nutmeg<\/span><\/li>
  • 1\/4 <\/span> teaspoon<\/span> ground cloves<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> ground allspice<\/span><\/li>
  • 1\/4 <\/span> teaspoon<\/span> ground mace<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> ground ginger<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> coriander<\/span><\/li>
  • 2<\/span> tablespoons <\/span> brandy or brandy flavoring<\/span><\/li>
  • 2<\/span> tablespoons<\/span> dark rum, or rum flavoring<\/span><\/li><\/ul><\/div>

    Mincemeat Pie<\/h4>
    • 2<\/span> pie crust dough <\/span> or homemade crust as follows:<\/span><\/li>
    • 3 1\/2 <\/span> cups<\/span> all-purpose flour<\/span><\/li>
    • 1 1\/2 <\/span> tablespoons<\/span> granulated sugar<\/span><\/li>
    • 1<\/span> teaspoon<\/span> salt<\/span><\/li>
    • 10 <\/span> tablespoons<\/span> unsalted butter<\/span> very cold, diced in 1\/2 inch cubes<\/span><\/li>
    • 5<\/span> ounces<\/span> lard<\/span> substitute butter if prefered<\/span><\/li>
    • 2\/3<\/span> cup<\/span> ice water<\/span><\/li>
    • 1<\/span> batch<\/span> mincemeat (see above)<\/span><\/li>
    • 2<\/span> tablespoons<\/span> milk<\/span> for brushing<\/span><\/li>
    • powdered sugar for sprinkling<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      Mincemeat<\/h4>
      • Combine all ingredients except for the brandy and rum in a medium-sized pot and bring to a boil.\u00a0 Reduce heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning.\u00a0 (If the liquid reduces too soon and the mincemeat starts to stick\/scorch on the bottom, add a\u00a0little bit\u00a0of apple juice or water.) Stir in the brandy and rum.\u00a0Remove from heat and set aside to cool. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)\u00a0<\/span><\/div><\/li><\/ul><\/div>

        Mincemeat Pie<\/h4>
        • If making your own pie crust, combine flour, sugar, and salt in a large bowl.\u00a0 Add butter (or lard\/tallow) and use a pastry blender or two knives to cut into the flour until you get pea-sized crumbs (alternatively use a food processor).\u00a0 Stir in water gradually (or pulse with a food processor) until dough holds together when you pinch it between your fingers.\u00a0 Wrap dough with plastic wrap and chill for at least 30minutes.\u00a0\u00a0<\/span><\/div><\/li>
        • Preheat the oven to400\u00b0F.\u00a0 Grease a standard 12-cup muffin tin or\u00a0mini tart tins.<\/span><\/div><\/li>
        • Roll 2\/3 of the pie crust out onto a floured surface to 1\/8 inch thickness. Cut circles out of pie crust to fit into tins.\u00a0 Roll out the remaining pie crust to the same thickness and cut out circles for lids, or star shapes, or lattices (whichever you prefer). If using circles\/lids to fully cover the pies, cut a slit in each pastry lid to allow hot air to escape.<\/span><\/div><\/li>
        • Carefully press the pie crusts into the tins and fill them with mincemeat then top with the pie crust lids, stars, or lattices and press the edges together to seal them.\u00a0 Lightly brush the tops with milk or an egg wash.<\/span><\/div><\/li>
        • Bake the pies for 10-15 minutes or until golden brown.\u00a0Carefully remove them from the muffin or tart tins, transfer them to a wire rack and sprinkle with powdered sugar.\u00a0<\/span><\/div><\/li>
        • IF MAKING AFULL SIZE PIE:\u00a0 Preheat to 375 F and bake it for 15 minutes, then reduce the heat to 350 F and bake for another 30 minutes or so.<\/strong><\/span><\/div><\/li>
        • Mince pies are best served gently warmed.\u00a0 They can be eaten with your hands or with a spoon if served with cream or even ice cream if you like.\u00a0<\/span><\/div><\/li>
        • Store in in the fridge in an airtight container. Note: These pies freeze well.\u00a0 Freeze in an airtight container or Ziploc bag, will keep for up to 3 months.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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          Mincemeat Pie, have you heard of this traditional treat? Let\u2019s delve into the history of this unique dish. <\/p>\n","protected":false},"featured_media":9800,"template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_links_to":"","_links_to_target":""},"categories":[421,957,1923],"tags":[1868,1869,284],"class_list":["post-9798","newsletters","type-newsletters","status-publish","has-post-thumbnail","hentry","category-healthy-living","category-newsletter","category-recipe","tag-mincemeat","tag-mincemeat-pie","tag-pie"],"acf":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/9798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters"}],"about":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/types\/newsletters"}],"version-history":[{"count":10,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/9798\/revisions"}],"predecessor-version":[{"id":15883,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/9798\/revisions\/15883"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media\/9800"}],"wp:attachment":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media?parent=9798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/categories?post=9798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/tags?post=9798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}