Reviewed: Dec. 1, 2007

Truly an awesome pie.It is moist and the apples are in equal dominance with the raisens in flavor with a hint of orange and good old fashioned spices!!

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11 users found this review helpful

Reviewer:

Jane Buck

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Durham, Oregon, USA

Reviewed: Dec. 27, 2007

This was amazing! My English husband said it was even better than his Mum's! I substituted lemon zest for the orange zest and added some walnuts for a bit more texture and 2 tablespoons of dark rum - I didn't have brandy. Kudos! It was D-lish!

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21 users found this review helpful

Reviewer:

MBLASSNIG

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 23, 2008

Loved it! I did need to add a about 1/2 cup more apple cider during the stovetop time or it would've dried out. I didn't have any rum left it out completely. Cooked it as a two crust pie. I have one son who is a big mincemeat (minus the meat) pie fan and so I always make one for him at holiday gatherings. He inhaled it and took the rest home with him! Will definitely make again! Thanks!

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7 users found this review helpful

Reviewer:

Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Feb. 27, 2009

I am surprised to see that so few people have reviewed or tried this recipe. I love mincemeat pie and this recipe is far superior to anything you could buy in a store or by using jarred mincemeat. I made exactly as written and it came out perfect. The smell of the apples and cinnamon and cloves cooking is out of this world. The orange juice and apple cider add a lot to the pie. Made it at Christmas and again in Feb. Wonderful recipe- 5 stars Peggy Ann

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13 users found this review helpful

Reviewer:

Peggy Ann

Cooking Level: Intermediate

Living In: Laredo, Texas, USA

Reviewed: Sep. 11, 2009

I'd never had mincemeat before. Made it as directed, with apples we had just picked. Had a lot of liquid, so along with the saltines, I stirred in some cornstarch I had dissolved in OJ. That kept the cut pieces from being too runny when we served it at room temperature. I had made a lattice-top. The taste was not orangey as I thought it would be considering the juice and zest, and I even added a tbs of grand mariner to the stovetop mixture. The taste of cloves was a bit overpowering for me, but my husband really enjoyed it. Would make it again with less cloves, and maybe add nutmeg and vanilla.

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6 users found this review helpful

Reviewer:

BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

Reviewed: Dec. 21, 2009

I made this for my grandfather and HE loved it..Almost ate the entire thing himself!! I have never been a big fan on Mincemeat pie.. but this one is awesome. the only alteration i made was I put a 1/2 shot of rum in the mixture just to zig things up.. came out great!! will definately make this again..Thanks

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5 users found this review helpful

Reviewer:

ShannonB

Cooking Level: Intermediate

Home Town: Cazenovia, New York, USA

Living In: Utica, New York, USA

Reviewed: Dec. 21, 2009

My mom always served store-bought mock mincemeat pie during the holidays and I always wanted to make my own. Loved the recipe and had great reviews!

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4 users found this review helpful

Reviewer:

TIARAJOY

Reviewed: Dec. 31, 2010

This was just OK, IMO. It didn't quite have the taste I was after. I'll keep looking for a good mincemeat pie recipe.

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4 users found this review helpful

Reviewer:

Mark Logan

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Prairie Village, Kansas, USA

Reviewed: Jan. 13, 2011

First attempt making a mince pie for several mince lovers for Thanksgiving. Got two thumbs up! I'll take their word for it, since I don't have any room to try it after eating all my favorite pies.

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3 users found this review helpful