Mince Pies

Original Recipe

“Boil a tender, nice piece of beef — any piece that is clear from sinew and gristle; boil it till it is perfectly tender. When it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. The suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. Pare, core, and chop the apples fine. If you use raisins, stone them. If you use currants, wash and dry them at the fire. Two pounds of beef, after it is chopped; three quarters of a pound of suet; one pound and a quarter of sugar; three pounds of apples; two pounds of currants, or raisins. Put in a gill of brandy; lemon-brandy is better, if you have any prepared. Make it quite moist with new cider. I should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. A very little pepper. If you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. If you use fresh beef, salt is necessary in the seasoning. One ounce of cinnamon, one ounce of cloves. Two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter put upon the top of each pie, makes them rich; but these are not necessary. Baked three quarters of an hour. If your apples are rather sweet, grate in a whole lemon.”

Source: The American Frugal Housewife by Lydia Maria Child (1832)

Modernized Recipe

Ingredients

• 1¼ pounds beef round or leftover roast
• ¼ pound frozen shortening (grated)
• 1½ pounds apples
• 1 cup raisins or currants
• ½ cup white sugar
• ½ cup brown sugar
• ⅛ teaspoon pepper
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon clove
• 2 teaspoons nutmeg
• 2 cups cider or apple juice
• 1 tablespoon butter

Steps

1. In a bowl, add chopped beef and grated shortening.
2. Pare, core, and chop apples to make 3 cups.
3. Mix beef, shortening, apples, raisins, white and brown sugars, spices, and cider.
4. Prepare shortcrust pastry pie crust (see below).
5. Line two pie plates with pastry.
6. Fill each pastry-lined pie plate with half of the meat mixture.
7. Cover with top crusts, seal edges, slit holes on top for steam to escape. If desired: Spread a thick layer of butter on pastry for a flaky upper crust.
8. Bake ¾ hour in a hot Dutch oven.

Ingredients

• 4 cups of all purpose flour
• 1 ½ cups butter (3 sticks)
• Cold water

Steps

1. In a separate bowl, cut the butter into small pieces.
2. Add flour to the bowl, then work the butter pieces into flour with fingertips until it resembles breadcrumbs.
3. Add cold water a tablespoon at a time until it is a dough consistency.