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Reviewed: Dec. 31, 2007

I have been using this recipe for about 7 years now. Each time I use this recipe, it gets better each year. I don't think I have ever had a complaint. My success in this recipe is, instead of letting the mincemeat ferment for a week, I usually let it set from 2 weeks to a month instead. At the very end of the cooking part, I do pour some Brandy in (for flavor).

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Reviewer:

blaze_17074

	Cooking Level: Intermediate Home Town: Camp Hill, Pennsylvania, USA
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Reviewed: Feb. 6, 2003

I am not one to eat mincemeat pie, but my father does. He loves mincemeat pie. I tried this recipe and told him he was my guinnea pig, because I don't usually do any baking (from scratch or otherwise). He said it tasted pretty close to non such mincemeat pie. I would use this recipe again.

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Reviewer:

BLAZE17074


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Old Time Mincemeat Pie

Reviewer:

blaze_17074

Reviewer:

BLAZE17074