Old time mincemeat pie

Old-Time Mincemeat Pie

1 ¼ pounds round steak, cut into small pieces

1 cup apple cider

4 Granny Smith apples – peeled, cored and finely diced

2 ½ cups dried currants

2 ½ cups raisins

1 (16 ounce) jar sour cherry preserves

1 ⅓ cups white sugar

½ pound chopped candied mixed fruit peel

½ cup butter

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

½ teaspoon salt

1 (16 ounce) can pitted sour cherries, drained

1 (14.1 ounce) package double-crust pie pastry, thawed

2 tablespoons heavy cream

1 teaspoon white sugar, for sprinkling

Combine steak and cider in a Dutch oven. Bring to a boil, then reduce heat to a simmer. Cover and cook until steak is tender, about 20 minutes. Remove steak to a cutting board; coarsely chop, then return to the pot.

Stir in apples, currants, raisins, cherry preserves, 1 1/3 cups sugar, mixed fruit peel, and butter. Add ginger, cloves, nutmeg, cinnamon, and salt. Simmer, uncovered, over low heat until mixture is very thick, about 1 hour 30 minutes. Stir in cherries and remove from heat.

Transfer filling to a container and allow to cool at room temperature. Cover tightly and refrigerate for at least 1 week before using.

Preheat the oven to 350 degrees F (175 degrees C).

Line a 9-inch pie dish with 1 pastry crust. Spoon filling into crust and cover with second pastry crust. Crimp edges and cut several slits into top pastry. Brush with cream and sprinkle with 1 teaspoon sugar.

Bake in the preheated oven until golden brown, about 45 minutes.


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