Mincemeat Pie

Serving Size : 1
Ingredients

for prepare Mincemeat Pie

:

Amount	Measure	Ingredient - Preparation Method
-mincemeat mincemeat pie
1	lb	beef stew meat
4	lb	cooking apples
peeled cored & quartered mincemeat pie
4	oz	suet
2 1/2	c	sugar
15	oz	raisins
2	c	dried currants (9oz)
1/2	c	candied fruit & peel mix
1	t	finely shredded orange peel
1	c	orange juice
1	t	finely shredded lemon peel
1/4	c	lemon juice
1	t	salt
1/2	t	ground nutmeg
1/4	t	ground mace
pie Ђ prepared mincemeat pastry for 2 crust pie milk -hard Ђ sauce- mincemeat pie
2	c	sifted powdered sugar
1/2	c	butter or margarine - soft
1	t	brandy
1		egg - separated

In a large saucepan, combine meat and enough water to cover. Cover; simmer 2 hours or until tender. Drain and cool. Using the coarse blade of a food grinder, grind meat, apples and suet. In a large kettle, combine sugar, raisin, currants, candied fruits and peels, orange and lemon peel and juice, slat, nutmeg, mace and 2 1/2 cups water; stir in meat mixture. Cover and simmer 45 minutes, stirring frequently. To make pie: Prepare and roll out pie crusts. Line a 9 inch pie plate with one crust. Fill with 4 cups of the mincemeat. Cut slits in the other crust or cut out designs with a small cookie cutter. Place pastry on top of pie. Seal and flute edges. Brush with milk. Cover edge of pie with foil. Bake at 375~ for 20 minutes. Remove foil and bake 15 minutes more or until golden. Cool pie on wire rack and serve with Hard Sauce. Hard Sauce: Thoroughly beaten powdered sugar with butter and brandy. Stir in beaten egg yolk. Gently fold in stiffly beaten egg white. Chill. By "Lloyd A. Carver" on Jan 5, 1996

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