Traditional Mincemeat Pie Recipe
This recipe for old-fashioned mincemeat pie is adapted from the classic 1861 volume “Mrs. Beeton’s Book of Household Management.”
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Cooking tools:
- Kitchen scale
- Quart jar
- Mixing bowl
- Whisk
- Pastry cutter
- Fork
- Food processor
- Plastic wrap
- Rolling pin
- Pie dish
- Pastry brush
- Oven
- Cooling rack
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
- Paring knife
- Grater
- Colander
- Stove
- Cup
Ingredients
- 2 cups finely chopped beef suet
- ¾ cup dried currants
- ¾ cup finely chopped rump steak (about 3 oz.)
- ½ cup raisins
- ½ cup packed dark brown sugar
- 2 Tbsp. brandy
- 1½ tsp. finely grated lemon zest
- 1 tsp. fresh lemon juice
- 1½ tsp. chopped candied citron peel
- 1½ tsp. chopped candied lemon peel
- 1½ tsp. chopped candied orange peel
- ¼ tsp. grated nutmeg
- 1½ Granny Smith apples, cored and finely chopped
- 2¼ cups all-purpose flour, plus more for dusting
- 1 Tbsp. sugar
- 1 tsp. kosher salt
- 12 Tbsp. cold unsalted butter, cubed
- 1 large egg, lightly beaten
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