Blue Ribbon Mincemeat Pie Filling Recipe - Allrecipes.com
Blue Ribbon Mincemeat Pie Filling Recipe

Blue Ribbon Mincemeat Pie Filling

Recipe by  

"An old-time delicious mincemeat pie filling. I have frozen this filling in zip-lock baggies, since I don't use a pressure canner. Apple cider can be used in place of brandy if preferred."

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Original recipe makes 8 pints filling Change Servings
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Directions

  1. In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.
  2. Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.
  3. In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.
  4. Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2008

I have some die hard mincemeat lovers, so I tried this recipe, and it was a hit! As a note to a comment above, although many people now make mincemeat without meat; traditionally it was made with meat. Mincemeat developed as a way of preserving meat without salting or smoking some 500 years ago in England, where mince pies are still considered an essential accompaniment to holiday dinners just like the traditional plum pudding. This pie is a remnant of a medieval tradition of spiced meat dishes, usually minced mutton, that have survived because of its association with Christmas. These pies have also been known as Christmas Pies. Mince pie as part of the Christmas table had long been an English custom. Today, we are accustomed to eating mince pie as a dessert, but actually "minced" pie and its follow-up "mincemeat pie" began as a main course dish with with more meat than fruit (a mixture of meat, dried fruits, and spices). As fruits and spices became more plentiful in the 17th century, the spiciness of the pies increased accordingly.

 
Most Helpful Critical Review
Oct 30, 2007

I would hesitate to call this a "mincemeat" pie, seeing how us Brits know that there is NO meat in a mincemeat pie.(mincemeat is the Victorian name for a mixture of fruit) Call it a "minced meat" pie and it was OK. Neede something else, could not figure out quite what. Will make it again and experiment.

 

12 Ratings

Oct 06, 2003

I made this for a Victorian Christmas for six people, and two of them liked it so much they fought over who got to take the leftovers home. It's perfect for any get together!

 
Dec 26, 2006

First thing I did was to scale this down to 10 servings and it made 1 pie. I made it with a double batch of "Basic Flaky Pie Crust" found on this website. Since I have never eaten a mincemeat pie, I have nothing to compare this to, and I don't know how authenic the flavor is. BUT I liked this pie. It was very good. The only thing I did different is to use apple juice in place of the brandy. Good.

 
Aug 05, 2010

just watched a Victorian program on BBC making mincemeat for pies and contrary to a review of this recipe, it contained boiled beef. The best mincemeat I ever made had tinned sour cherries in it.

 
Dec 09, 2009

Thank you, Cali, for posting this delicious recipe. My husband is from Central Pennsylvania, where everyone uses meat in their mincemeat recipes (venison or beef), he won't eat meatless mincemeat.

 
Jun 08, 2008

used this recipe at christmas time. all relatives loved it. kept very well for days after.

 
Dec 24, 2009

Beside having to cut this down to 5 servings (which was more manageable), this was a pretty easy and tasty recipe. I know there is not always actual meat in mincemeat, but I liked the hearty taste of it myself. I think it helps to offset the super sugary fruit mix.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 36 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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