Mincemeat Pie Filling Recipe - Allrecipes.com
Mincemeat Pie Filling Recipe
  • READY IN 1 day

Mincemeat Pie Filling

Recipe by  

"A friend gave me this recipe for mincemeat many years ago. It is so good that even those who do not care for mincemeat pie likes it. If preferred, use molasses instead of sorghum. Also, apricot juice can be substituted for the pineapple juice. This makes enough filling for 2 (9 inch) pies."

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Original recipe makes 16 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    1 day

Directions

  1. Combine the cooked beef, apples, raisins, sweet pickle vinegar, pineapple, orange, salt, cloves, cinnamon, nutmeg, sugar, sorghum and 1 cup beef broth. Store in the refrigerator or freeze until ready to use.
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Reviews More Reviews

Dec 22, 2005

My Father loves mincemeat pie. But he says it's very hard to find the "real" thing. Lots of "slop-in-a-jar" products out there. No good. I made a pie with this filling recipe. He LOVED it. He said this recipe is the true and authentic thing. I am very grateful for it and will use it again!

 
Nov 24, 2008

I made this pie for my father-in-law. I guess I did something wrong, but I followed the directions exactly...the recipe never states to cook the filling or reduce the liquid before baking. My pie had so much liquid in it we were forced to drain it. I drained almost 2 cups of liquid. The flavor I am told is great, but I would suggest reducing the mixture to a thicker consistancy on the stove , then baking.

 

11 Ratings

Dec 31, 2003

As a former hater of MinceMeat, this recipe has great flavor and taste.

 
Dec 04, 2007

The ingredients looked not so good, but this has to be the best pie recipe I have ever made. I made it for our family's Thanksgiving dinner and everyone was very surprised that it actually had beef in it. Everyone went back for seconds! Excellent recipe and I will be making this for Christmas too!

 
Nov 26, 2006

I think maybe I did something wrong. Everything was great except for the orange pieces. They had a distinct bad taste after cooking the pie. Otherwise, very nice!

 
Dec 20, 2006

Growing up we made and canned our own mincemeat. We never put orange peal. Just apples, nuts and ground meat and spices. We use to make pies and turnovers. I have been trying to find a good recipes for some time. Thank you!

 
Dec 03, 2010

I made this filling for my dad who missed having mincemeat pie on Thanksgiving! The flavor was wonderful, and it was a very easy recipe. I am told that the pie is better a few days later. This may be a great make- ahead pie

 
Nov 30, 2011

Couldn't find sorghum up north here but used black strap molasses. Fantastic. My husband couldn't put whipping cream on something with meat. He had it for breakfast! Don't use the white membrane of the orange, just the meat and maybe the zest of the peel. The white part is bitter.

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 136 mg
  • 5%

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

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