TRUE MINCE MEAT PIE

True Mince Meat Pie image

My family all being ranchers has made true mince meat pie...they even canned it so they would have it available....this is so much better than what you buy at the store which is mock...You can usually but venison at any meat market (butcher) or Trader Joe;s should have it.... Mincemeat developed as a way of preserving meat...

Provided by JoSele Swopes

Time 7h35m

Number Of Ingredients 20

Ingredients

2 CRUST PIE LATTICE OR FULL CRUST
2 pie pastry, prepared top and bottom
MINCE MEAT
2 c apple cider or apple juice
1 c dark seedless raisins
1/2 c dried sour or sweet cherries or currants
1 1/2 c chopped, peeled apples
1/4 lb ground venison
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice
PIE CRUST
1 1/2 c unsifted all-purpose flour
1/2 tsp salt
1/3 c lard or butter
6 Tbsp cold water as needed
1 Tbsp vinegar distilled

Steps:

1. Pre Heat oven to 350'F 9-inch pie plate
2. At least 4 hours before making pie, prepare the mincemeat: In a large pot, combine meat, and cider, raisins, and cherries or currants (prefer currants), and spices.
3. Cover and heat to boiling over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally.
4. (Mincemeat can be made up to 3 months ahead and frozen. If frozen, thaw mincemeat before making pie or baking time will be lengthened, or canned.)
5. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes.
6. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes. Divide pastry into 3 equal pieces. Press 2 pieces together and shape into a ball. Between 2 sheets of waxed paper, roll out ball of pastry into an 11 -inch round. Remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. Remove bottom sheet of paper. Between sheets of waxed paper, roll out remaining pastry to a 9 1/2- by 6-inch rectangle. Remove top sheet of paper from pastry. Cut rectangle into four 9 1/2- by 1 1/2-inch strips. Carefully spoon mincemeat into crust-lined pie plate. Remove pastry strips from waxed paper, one at a time, and place across mincemeat to create spokes. All four strips will overlap in the center. Lift edge of bottom crust over ends of strips. Pinch together and flute edge. Place pie on rimmed baking sheet. Bake pie 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool 10 minutes on wire rack before cutting.