Reviewed: 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.

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Reviewer:

christina

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 4, 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!

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Reviewer:

ashfork

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: 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!

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donnaja54

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: 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!

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Reviewer:

Ryan

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Reviewed: 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!

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