Traditional Mincemeat Pie Recipe with Canned Beef
This mincemeat pie recipe uses Keystone Beef, brandy, currants, raisins, sour cherries, and warm spices, simmered thick and baked golden in a 9-inch pie crust.
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Cooking tools:
- Dutch oven
- Cookie cutter
- Rolling pin
- Pastry brush
- Pie dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
- Airtight container
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
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