Wednesday, April 1, 2015


Jean said you asked for my mincemeat pie recipe.   We both use the same recipe.  First, we make our own mincemeat - we do not buy it from the store.  Jean put on the recipe for mincemeat before,around Christmas one year, but I will put it on again.  Below that will be recipe for top and bottom pie crusts you will need.  They are putting this on April Fool Day.  This recipe is no joke.


3 quarts chopped apples (cored but not peeled)
4 quarts cooked meat boned and ground with a coarse chopper blade
1 lbs raisins
1 1/2 cup cider or 1/2 cup vinegar and 1/2 cup water
2 1/2 tsp cinnamon
2 1/2 tsp allspice
3-4 cups light molasses or the same amount of brown sugar

Mix all together and cook until hot.  Put the hot mixture in pint jars and cold back for 20 minutes.  Should make about 8 quarts.  One quart makes 2 pies.

You will need two 8 or 9 inch pie crusts for this pie.


2/3 cup lard or 2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
1 teaspoon salt
4 to 5 Tablespoons cold water.

Cut shortening (or lard) into flour and salt until particles are size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

Divide pastry into two halves and shape each into a round ball.  One at a time flatten round on lightly floured cloth-covered board.  Roll pastry 2 inches larger than inverted pie plate with floured rolling pin.  Fold pastry into quarters, unfold and ease into plate, pressing firmly against bottom and side. Put 1 pint of mincemeat in pie plate on top of crust.  Roll out second crust and put on top of pie plate.  Trim edge.  Cut slits on top so steam can escape.  I do a pinch edge all around the pie edge.  Bake at 425 degrees for 35 to 45 minutes.

Good character, like good soup, is usually homemade.


Tom said...

Perhaps it tastes better than it sounds! Tom The Backroads Traveller

Countryside Reflections said...

I never had mincemeat pie, and always wondered what was in it. Quite an interesting combination of ingredients.


littlemancat said...

Thanks, Grandmother Olive. My dad loved mincemeat pie- the real mince meat like you make. In his later years all we could find was the non-meat kind. He would have loved one of your pies!

New York State Of Mind said...

Morning Tom,
Mince meat pie always tastes better than it sounds.


New York State Of Mind said...

Good Morning Doreen,
You never had mince met pie. Try it some time. I love mince meat pie.


New York State Of Mind said...

Good Morning Mary,
The mince meat that they sell at the grocery store are nothing like what Jean and Grandmother Olive make. I know, I bought it there to make pies. Grocery stores don't have any meat in their mince meat.


Willow's Quiet Corner said...

I know everyone who had asked for this recipe is thankful to have this! Thanks again for all these recipes!

New York State Of Mind said...

Hi Willow's Quiet Corner,
You are welcome. I will see that Grandmother Olive gets your message.


Anonymous said...

I'm so glad to see a "real mincemeat" recipe! Like the other posters replied, the commercial stuff has no meat and lots of stuff no one can pronounce. Godspeed and happy Easter.
Carol in SC

New York State Of Mind said...

Hi Carol,

You are right. In stores isn't the same as what Grandmother Olive and Jean make. They taste different too.