Keystone Traditional Mincemeat Pies

Traditional Mincemeat Pies

Start a new tradition by making this authentic English mincemeat pie for the holidays. This hearty, spicy, and sweet treat is packed with fruit, warm spices, and tender Keystone Beef for a festive flavor.

Ingredients

  • 1 can (28 oz.) Keystone Beef, drained
  • 1 1/2 cups Brandy (may substitute apple cider)
  • 4 Granny Smith apples, peeled and diced
  • 1 1/3 cups Sugar
  • 2 1/4 cups Dried currants
  • 2 1/2 cups Raisins
  • 1/2 lb. Candied mixed fruit, chopped
  • 1/2 cup Butter
  • 1 jar (16 oz.) Sour cherry preserves
  • 1 tsp. Ground ginger
  • 1/2 tsp. Ground cloves
  • 1/2 tsp. Ground nutmeg
  • 1/2 tsp. Salt
  • 1/2 tsp. Ground cinnamon
  • 1 can (16 oz.) Sour cherries, pitted
  • 2 Pie crusts (9")
  • 2 Tbsp. Heavy cream

Steps

  1. In a Dutch oven, combine Keystone Beef and brandy (or apple cider). Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove meat, coarsely chop, and return to the pot.
  2. Stir in apples, sugar, currants, raisins, candied fruit, butter, and sour cherry preserves. Add ginger, cloves, nutmeg, cinnamon, and salt. Simmer uncovered over low heat for about 90 minutes, until the mixture is very thick. Stir in cherries and remove from heat.
  3. Refrigerate, tightly covered, for at least 1 week before using.
  4. Preheat oven to 350°F. Place filling in an unbaked pie shell. Roll out the second pie crust and cut into strips for a lattice top, or use cookie cutters for decorative shapes. Place over filling, brush with heavy cream, and sprinkle with sugar.
  5. Bake for 35 minutes, or until golden brown.
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