Blue Ribbon Mincemeat Pie Filling

Blue Ribbon Mincemeat Pie Filling

11

"An old-time delicious mincemeat pie filling. I have frozen this filling in zip-lock baggies, since I don't use a pressure canner. Apple cider can be used in place of brandy if preferred."

Ingredients

{{adjustedServings}} servings 336 cals
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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.
  2. Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.
  3. In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.
  4. Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.
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Reviews

11
  1. 12 Ratings

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I have some die hard mincemeat lovers, so I tried this recipe, and it was a hit! As a note to a comment above, although many people now make mincemeat without meat; traditionally it was made wit...

I made this for a Victorian Christmas for six people, and two of them liked it so much they fought over who got to take the leftovers home. It's perfect for any get together!

First thing I did was to scale this down to 10 servings and it made 1 pie. I made it with a double batch of "Basic Flaky Pie Crust" found on this website. Since I have never eaten a mincemeat ...