Recipe By :
Serving Size : 5
Preparation Time: 0:00
Categories : Pies

1 1/2 pints beef, after boiled and ground — (Use 1 1/2 lbs stew
1 1/2 quarts apples, chopped — (Use 6 Granny
Smith apples)
1 1/2 pints sugar — (3 cups)
1 cup vinegar
1 pint water
8 oz. raisins
6 oz. currants
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon cloves
1 cup apples, chopped — (Don’t cook)

Cook meat (suggested simmering time is 3 hours) and let cool.
Cook remaining ingredients (except 1 cup chopped apples) about 1 hour together.
Grind beef (course grind), except chop 1 cup, and add to fruit/spice mixture.
Add 1 cup of chopped apples to cooked mixture.
Use 1 pt of mixture for an 8″ pie. Add 1 Tbl vinegar and 3 Tbl water to mixture before putting it in pie shell.
Bake at 425° for 40-45 minutes. Put crust shield on pie during last 10 minutes to keep it from becomming too brown.

Yield: “2 1/2 quarts”

Per Serving (excluding unknown items): 714 Calories; 1g Fat (0.8% calories from fat); 3g Protein; 187g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 230mg Sodium. Exchanges: 0 Grain(Starch); 4 Fruit; 0 Fat; 8 Other Carbohydrates.

NOTES: Donated by Mary Myers, Yorkshire, England. Her mothers Mincement. She says this is one of my favorite pies and you can’t find mincemeat in the stores made like this. The balance can be bottled in 1 pint containers for the freezer, or canned if preferred. There are possibly 4-5 pints for future use.

Found at: http://www.blunham.demon.co.uk/Yorksgen/Recipes/mincemeat.html