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Mincemeat Pie

Prep Time
30 Minutes
Cook Time
60 Minutes
Total Time
90 Minutes
Recipe Instructions

Mix beef, suet, sugar, fruit, salt, spices, and cider in a large kettle. Cover and simmer, stirring frequently, for 2 hours. Add cider if needed. Stir in brandy to taste. Pack into sterilized 1-quart jars, seal securely, store in a cool place, and allow to mellow at least 1 month before using. Makes 5 jars. 

To make the pie: Line a 9-inch pie pan with pastry. Spoon in enough mincemeat to fill the pan and cover with remaining pastry, rolled thin. Seal securely and slash top in several places so steam can escape. Bake in a preheated 450° oven for 30 minutes. Serve warm. 


This recipe is from the cookbook of Catherine Richardson, the daughter of Marion McLinden, who was in charge of the family kitchen at Sunnyside, Washington Irving's New York home. 

    Recipe Ingredient
    • 2 pounds lean beef, ground 
    • 1 pound suet, ground 
    • 2 pounds sugar 
    • 5 pounds tart apples (pared, cored, and chopped)
    •  2 pounds muscat raisins 
    • 1 pound currants 
    • 1 pound sultana raisins 
    • 1/2 pound citron, chopped 
    • 1/2 pound orange peel, chopped 
    • 1 tablespoon salt 
    • 1 teaspoon cinnamon 
    • 1 teaspoon allspice 
    • 1 teaspoon mace 
    • 1 quart boiled cider (about) 
    • Brandy 
    • Pastry for a 2-crust pie 

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