Meatless Mincemeat Pie
INGREDIENTS
1 (18 ounce) jar prepared mincemeat pie filling
1 1/2 cups chopped walnuts
2 apple - peeled, cored, and chopped
1/2 cup packed brown sugar
1/4 cup rum
1 tablespoon lemon juice
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight. Preheat oven to 425 degrees F (220 degrees C). Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges. Bake in preheated oven on low shelf for 40 minutes or until golden brown.
The Real Deal Mincemeat Pie
INGREDIENTS
1-1/4 pounds lean beef stew meat
2-3/4 pounds Granny Smith apples, cored and chopped
1/3 pound beef suet, coarsely ground
3/4 pounds dark raisins (Can substitute for light raisins or dried cranberries)
1/2 pound dark brown sugar
1/2 cup white vinegar
1/4 cup molasses
1/2 pound currants
1/2 cup apple juice
3/4 teaspoons ground cloves
3/4 teaspoons ground nutmeg
3/4 teaspoons ground allspice
3/4 teaspoons ground cinnamon
1/2 cup bourbon or rum, divided
Place stew meat in 2-quart pot; add water to cover. Bring to boil, cover, and simmer for 1 hour or until tender. Drain and put through meat grinder or processor until coarse. Place the ground meat and the remaining ingredients, using only 1/4 cup of the liquor, in a 4-quart pot. Stir and bring to a simmer. Cover and cook gently for 1 hour, stirring occasionally. Remove from heat and allow to cool. (Can be made several days ahead and refrigerated or frozen.) Prepare favorite double crust for 9-inch pie. Place one-half of meat mixture into pie shell. Place remaining crust on top and seal to bottom crust. Put hole in center of top crust to allow steam to escape while baking. Repeat with remaining meat mixture or freeze for later use. Bake in preheated 375° F oven for 1 hour or until brown and bubbly. Place pie on rack. Using a funnel, pour in the remaining 1/4 cup bourbon or rum. Tilt pie back and forth to incorporate. Serve warm.
Note: I substituted more currants for the raisins.
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