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Clara King’s famous Mincemeat Pie Recipe 3 lbs. Chuck
Roast – remove all membrane Cover both kinds of raisins with water on medium heat until tender. Prepare oranges by cutting off both ends, squeezing the juice, then grinding the rind and pulp in food grinder with beef (cooked) and suet (raw). Salt chuck generously and cook until tender. Grind hot or cold. (Mari’s Special note: I peeled the rind off the orange and removed the pith before grinding. I was concerned the pith would be bitter.) In very large pot combine: apples, peeled, cored and cut into ¼” pieces, add pineapple, ground oranges, meat, suet, ¾ of the sugar, salt, spices and lemon juice or vinegar. Mix well and add remaining sugar. Bring to boiling point. Do not over cook until mushy or scorch watch the heat level. Lastly add the raisins, vanilla, almonds or rum. May be frozen in light containers of sealed in a jar. (Mari’s note: this needs to be refrigerated. I used Rum) I baked this pie in a double crust, one upper and one lower at 450 degrees for 30 mins. It made 10 ¾ quarts. If you would like a single portion divide by 10. Hope you enjoy it. Taken from the
Gilbert, Arkansas Cookbook Special Note: I am going to Dr. my next batch with more cloves and maybe add nutmeg too. Also I am going to add a splash of lemon or some of the pineapple juice I didn’t use and some pats of butter for flavor. Other than at, I thought it was really good. I might add some chopped pecans as well. You could Dr. your batch as well. Lastly, I am going to make a light confectioner’s sugar frosting to drizzle over it after it cools. I will serve with Vanilla Ice Cream. |