Gwen Elliott's Mincemeat Pie, As Promised!


Making Mrs. Yearous' Mincemeat:

10 cups apples, diced
6 cups seasoned ground beef
2 cups molasses
2 cups fruit pickle juice or apple cider
2 cups vinegar
2 cups suet, chopped
12 cups sugar

2 tablespoons cinnamon
1 tablespoon ground cloves
1 tablespoon nutmeg
4 cups seedless raisins
2 cups seeded raisins
( Raisin quantity may be increased to as much as 8 cups total.)


The Method: Bring apples to a boil, add rest of ingredients and bring to a second boil to blend flavors; let simmer for 10 minutes. Can mincemeat in glass quart jars and pressure cook for 5 minutes at 10 pounds or 15 minutes in hot water bath. One quart jar of mincemeat makes one nine-inch pie.

And the Easy Flaky Pie Crust:

2 cups flour
1/4 teaspoon salt (optional)
1 cup Crisco
1/2 scant cup milk

Mix flour, salt, and Crisco until well blended. Add milk. Roll out crust and place in a 9-inch pie pan. Pour 1 quart of mincemeat into crust. Roll out a second crust and place it on top of mincemeat. Seal crusts together with a fork or pinch them together by hand. Cut a slit in the center of the crust and four more evenly spaced slits around crust between the center and the outside of the pan.

Sprinkle top crust with a mixture of sugar and cinnamon, if desired. Bake at 400 degrees for 10 minutes, then lower oven temperature to 350 degrees and bake about 35 minutes longer, until crust is golden brown and mincemeat is bubbly. Remove from oven, let cool, and enjoy!
Best wishes, Gwen Elliott