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Mincemeat Pie...the Authentic Old Recipe

Dama Curtright | Dec 14, 200108:34 AM

OK, my Christmas Gift to you all is to share a recipe from my mom. If you're vegetarian ~ you might want to pass as we're using the neck of the venision in this old family recipe.
Here goes...
Jean Gourley's Mincemeat
9 cups boiled meat, ground (deer hunting friends save her the neck of the deer when they go hunting. Mom says it's the sweetest meat and she doesn't use any other type).
25 cups chopped apples (you can use more if you like and King apples are the best to use, but hard to find)
15 cups sugar
6 cups raisins
3 cups corn syrup (light or dark)
2 cups vinegar
1 pound margarine
3 lemons (rind and juice)
2 tablespoons cinnamon
2 tablespoons cloves
2 tablespoons nutmeg
1 tablespoon salt
Directions: Boil the meat slowly in a nice big kettle until it falls off the bone easily (cook slowly enough so it won't scorch). Grind the meat once it is cool enough to handle. Combine all of the ingredients (I like to mix it with my hands to get the sugars and spices mixed thoroughly) and slowly bring to a boil enough that the apples are cooked through. Seal in containers and freeze.
Note: This makes enough for 10 to 15 pies. Mom freezes 9-cup portions (enough for three pies) in 3-pound margarine tubs.
Spoon three cups mincemeat into a pastry-lined pie plate. Top with pastry. Seal edge and cut vents. Mom bakes it in a 375 degree oven for the first 15 minutes and then turns it down to 350 degrees for the next 45 minutes.
This makes a really rich delicious pie that is delicious warm or cold. The aroma of the pie while it's baking or warming is mouth-watering and Christmasy.
Note: Her pie crust is very tender and flaky. If you want the recipe for that you can e-mail me:
Merry Christmas!

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