Blue Ribbon Mincemeat Pie Filling

Blue Ribbon Mincemeat Pie Filling


"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."


servings 336 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • 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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  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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  1. 12 Ratings


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 ...

I would hesitate to call this a "mincemeat" pie, seeing how us Brits know that there is NO meat in a mincemeat pie.(mincemeat is the Victorian name for a mixture of fruit) Call it a "minced meat...

just watched a Victorian program on BBC making mincemeat for pies and contrary to a review of this recipe, it contained boiled beef. The best mincemeat I ever made had tinned sour cherries in it.

Thank you, Cali, for posting this delicious recipe. My husband is from Central Pennsylvania, where everyone uses meat in their mincemeat recipes (venison or beef), he won't eat meatless minceme...

used this recipe at christmas time. all relatives loved it. kept very well for days after.

Beside having to cut this down to 5 servings (which was more manageable), this was a pretty easy and tasty recipe. I know there is not always actual meat in mincemeat, but I liked the hearty ta...

This is an excellent recipe, thank you so much for sharing it. I'd also like to share that I'd never known there was real meat in a mincemeat pie, but the non-meat mincemeat pie has been my fa...