Mince Pie

Recipe Ingredients

		Mincemeat
		- makes filling for 20 pies
9		Apples - prepared as for pie
4 lbs	1816g / 64oz	Beef - chopped and cooked o
		- beef heart
2 lbs	908g / 32oz	Suet - chopped
3 lbs	1362g / 48oz	Sugar
2		Cider
4 lbs	1816g / 64oz	Seedless raisins
3 lbs	1362g / 48oz	Currants
1 1/2 lbs	681g / 24oz	Citron - chopped
1/2 lb	227g / 8oz	Candied orange peel - dried
1/2 lb	227g / 8oz	Candies lemon peel - dried
1		Juice and rind of 1 lemon
1 tablespoon	15ml	Cinnamon
1 tablespoon	15ml	Mace
1 tablespoon	15ml	Cloves
1 teaspoon	5ml	- salt and pepper
2		Nutmegs - grated
1		Sour cherries/w juice
2 lbs	908g / 32oz	Nut meats - broken
1 teaspoon	5ml	Powdered coriander seed
		- brandy
1		Double pie crust
		- more brandy

Recipe Instructions

I expect EACH and EVERY one of you to make this. Actually my friend Betty did and this is the recipe she used from JOY OF COOKING. It is delicious.

Cook the ingredients SLOWLY for 2 hours. Prepare your favorite pie shells (for 2 crust pie) and heap with mincemeat; flavor w/ more brandy of course and bake at 450F for about 30 minutes.

NOTE: I set the ingredients to 20 the recipe for the mincemeat (20 pies) but you can reformat for 1; and 1 pie.

Source:
the California Culinary Academy

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