Mary's Mincemeat Pie : Lake Magazine


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MARY'S MINCEMEAT PIE

Source: Mary Neary, Herald-Argus, LaPorte, Ind.

....."The homemade filling" is "loaded with fresh fall ingredients, made right at the height of apple cider time, and then frozen--enough for four pies. When the Nearys' six children descend on the house for the holidays, Mary's ready with their favorite homemade mincemeat pies." --LaPorte Herald-Argus, November 10, 1986

Three cups chopped, cooked beef (may be from neck bones, etc.)
Five cups chopped apples
One cup molasses
One cup cider
One cup vinegar ("I use regular white vinegar")
Once cup beef tallow or margarine
One cup raisins
One cup currants (more raisins may be substituted)
Five cups sugar
Two tablespoons nutmeg
One tablepoon cloves
Two tablespoons cinnamon
One tablespoon salt
One teaspoon ground black pepper

Put meat and apples through meat grinder. Combine with rest of ingredients and freeze.

Editor's Note: In 2005, Mary Neary added: "I freeze it in quart jars. I usually get the mincemeat out the day before making it, thaw it and put it in the fridge till I use it. I use a double crust for the pie. Put slits in the top crust. Bake at 425 degrees for 40 to 45 minutes until it is nicely browned. This is a very old recipe. I serve it like it is. "

Yield: Four pies

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Mary's Mincemeat Pie
Source: Mary Neary, Herald-Argus, LaPorte, Ind.

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