English Mincemeat Pies
- 8 (2 1/2-inch) pie shells (small pies can be made in patty pans)
- 1 1/2 cups mincemeat
- 1/2 pound beef suet, chopped fine
- 4 cups seedless raisins
- 2 cups dried currants
- 1 cup coarsely chopped almonds
- 1/2 cup coarsely chopped candied citron
- 1/2 cup coarsely chopped dried figs
- 1/2 cup coarsely chopped candied orange peel
- 1/4 cup coarsely chopped candied lemon peel
- 4 cups coarsely chopped, peeled and cored cooking apples
- 1 1/4 cups granulated sugar
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2 1/2 cups brandy
- 1 cup dry sherry
- Combine the suet, raisins, currants, almonds, citron, figs, orange peel,
lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly.
- Pour in the brandy and the sherry and stir with a large spoon until all
the ingredients are moist.
- Cover the bowl and set the ingredients aside in a cool place (do not refrigerate)
for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about
1/4 cup each time.
- Heat the oven to 375 degrees F.
- Place about 3 tablespoons of mincemeat into each pastry shell and cover
with sheet of pastry, crimping the edges with a fork.
- Place the stuffed pies on a baking sheet and bake in the oven for 10 minutes.
- Reduce the heat to 350 degrees F and bake for an additional 20 minutes or
until the crust is golden brown.
- Sprinkle top with castor sugar while hot.
- Let pies cool, then remove from tins and serve with whipped cream or Brandy Butter.
- Small pies can be eaten warm, on their own.
Mincemeat Filling yields 3 quarts.
* Any unused mixture will keep for a long time if stored in sterilized jars.
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