Traditional Mincemeat Pie
Ingredients
Filling
- 2 pounds ground venison, venison roast, or beef
- 1 orange
- 3 cups apples: peeled, cored, and roughly chopped
- 2 cups golden raisins
- ¾ cup sugar (and more to taste)
- ¼ cup brown sugar
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon freshly ground nutmeg
- ½ teaspoon ground cloves
- 3-5 ounces whiskey (to taste)
Pie Crust
- 2¼ cups flour
- ½ cup butter
- ⅓ cup shortening
- 1 tablespoon sugar
- ½ teaspoon salt
- 5-6 tablespoons ice water
Instructions
Filling
- In a small pot, cover raisins with water (about 1 cup) and cook over medium heat until soft and plumped. Set aside. In a food processor, puree the orange, including the rind. (If you grind the meat yourself, then grind the orange into the meat mixture.) In a large pot, brown ground venison, then drain off fat. Stir in orange puree, apples, raisin mixture, sugars, spices, and whiskey. Mix well, taste as you go, and adjust amounts for sweetness. Bring to a boil, then reduce the temperature to low. Cover the pot and simmer for 45 minutes. Add water to avoid burning if the liquid gets absorbed too quickly. When done, allow to cool and refrigerate in glass jars overnight or up to a week to help the flavors meld.
Crust
- With a pastry cutter or in a food processor, combine flour, butter, shortening, sugar, and salt until small crumbs form. Drizzle water and combine until dough forms. Divide in half, flatten into discs, wrap, and refrigerate for 30 minutes or up to an hour.
Pie
- Roll out bottom layer of dough and fit into the bottom of a 9-inch pie plate. Spoon filling mixture into the unbaked pie shell, cover with top crust, then trim and crimp the edges. Cut small slits in the top to allow for venting. Bake at 425°F for 15 minutes, then reduce heat to 375°F and bake for 35 minutes. Serve warm.
