A classic revisited
I used King Arthurs minced meat filling recipe as a starting point and took some liberties with what I added to the filling. This filling recipe makes enough for about 2 pies.
Filling
1 pound venison or lean beef
1 quart apple cider
1 cup maple syrup
1 cup brown sugar, packed
1 tsp cinnamon
1 tsp mace
½ tsp nutmeg
¼ teaspoon allspice
¼ tsp cloves
½ cup butter
3 apples
1½ cups currents, packed
1½ cups golden raisins, packed
½ cup dried cranberries
zest of an orange
¼ cup rum
Boiling meat in apple cider is a very strange experience. Even though it may seem disgusting, the end product is very tasty.
Cut choice of meat into small, 1 inch cubes
In a large pot combine cider, maple syrup, brown sugar, and spices. Add meat and bring to a boil. Turn down heat and simmer for 2 hours. Skim off foam that collects on the top during the first hour.
About 30 minutes before the meat is done, peel and dice the 3 apples. Set aside.
Once the two hours are done, or the meat is tender, remove the meat and turn off the heat.
Add the apples, currents, raisins, cranberries, and orange zest to liquid mixture. Let steep.
Remove the meat from the cider/fruit mixture and grind using a meat grinder, or mince the meat by hand.
Return the meat to the cider/fruit mixture and return to a boil. Turn down the heat and simmer for 30 minutes, or until thick.
Stir in the butter.
Let the mixture cool and then add the rum.
Cover minced meat and store in a cool place for at least two weeks and up to 3 months, occasionally stirring or adding 2 more tablespoons of rum.
Crust
1¼ cups flour
2 tsp sugar
¼ tsp salt
3 tbsp butter, chilled
3 tbsp vegetable shortening, chilled
2-4 tbsp water, chilled
Pie crusts can be tricky to not overwork. I make mine in a food processor to bring the dough together quickly. These measurements will make a single crust. A minced meat pie is usually a double curst pie and will require two of these.
Pulse flour, sugar, and salt in a food processor to combine.
Cube chilled butter and chilled shortening, add to flour. Pulse until just combined. The mixture should have a crumbly texture.
With the food processor on low, add the water one tablespoon at a time until the dough just comes together. It should form a ball or be able to be pressed together.
Wrap dough up in plastic wrap, or desired wrap, and chill for 30min to an hour.
Repeat process if making two crusts.
Assembly
Minced meat
2 pie crusts
9in or 10in pie tin
Pre heat oven to 375°F
Once the pie crusts are chilled roll out dough to be a 12in circle (14in for 10in tin)
Place bottom crust into pie plate, trim edges to just cover the lip of the plate
Fill bottom crust with 1/3 to 1/2 of the minced meat mixture depending on how thick of a pie you would like.
Roll out top crust to same dimensions as bottom crust and place of the filling.
Tuck the edges of the top crust under the lip of the bottom crust and squeeze shut. Do this to seal the two crusts together. Crimp the edges if desired.
Cut slits in the top of the pie to let steam escape. Feel free to make a neat design :)
Bake for 45-50 minutes, or until crust is done. Cover edges of the crust with foil if they start to brown faster than the middle.
Let cool for at least 3 hours.
Serve and enjoy!
I first made this pie a few years ago when I found out that minced meat was my grandpas favorite pie, but he hadn't had it since his mother stopped baking. I made it for him as a christmas gift and he was ecstatic in his own stoic way. I made one for christmas dinner and froze one for him to bake whenever he liked. It was a big hit, and I was pleasantly surprised that meat could be sweet and taste good!
A few weeks later I received a card from my grandpa detailing how much he loved the pie. He said it was just like his mothers pie and reminded him of her. Making a pie that was "just how mom used to make it" was a real honor. Minced meat has become a holiday tradition in our house, although last year I filled the pie too full and could hardly make it though one piece on christmas day! Either way, it's a delicious traditional pie and I hope you can enjoy it as much as I have!
Happy baking!
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