Wednesday, April 1, 2015
GRANDMOTHER OLIVE'S MINCEMEAT PIE RECIPE
GRANDMOTHER OLIVE AND JEAN'S MINCEMEAT RECIPE
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.
PIE CRUSTS RECIPE
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.