Mincemeat Pie

Mincemeat PieMincemeat Pie


  • 2 lbs. lean meat
  • 1 lb. suet
  • 7 lbs. apples
  • 2 cups sugar
  • 1 tbsp. cloves
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1 tbsp. cinnamon
  • 1 tbsp. salt
  • ½ cup vinegar
  • 1¾ cups Fancy Molasses
  • 2 cups beef stock
  • 2 lemons
  • 2 oranges
  • ¾ cup fruit juice
  • 3 lbs. raisins


  1. In enough water to cover, cook the meat until tender. Drain, saving liquid. Put meat, apples and suet through food chopper. Add sugar, spices, salt, vinegar, raisins, Fancy Molasses and 2 cups of liquid saved from meat. Grate the rind from lemons and oranges and add juices. Bring to boiling point and simmer for 45 minutes. Pour into sterilized jars. When using, fill a 9″ pastry lined pie pan. Cover with top or lattice crust. Bake at 425°F for 30-40 minutes

2 thoughts on “Mincemeat Pie

  1. Marcelle Simon says:

    This recipe doesn’t state how much mincemeat filling to use in each 9 inch pie. or how many pies can be made using this recipe.

    1. Hi Marcelle, This is an old Crosby’s recipe and I have never made it. It’s a huge recipe though so I suspect would be enough for more than a few pies. When filling your pie shell, I would I would fill it to the top edge.

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