Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Mock Mincemeat Pie Filling Recipe

Ingredients

How to make it

  • Peel and core the apples, cut into eighths and throw in your food processor along with the raisins (and suet if using). Chop until it's all in even-sized small bits, but still chunky; don't mush it.
  • In a deep saucepan, cook this along with the sugar and juices about 6-8 minutes, covered, stirring occasionally, or until the apples are tender. Remove lid and cook off all the juice, leaving mixture moist.
  • If you can get it, the suet does add a desirable richness and texture. If you can't, stir 1 TBS unsalted butter into the mixture when you take it off the heat.
  • Stir remaining ingredients into the mass, mixing well, and allow to cool.
  • This will generously fill a 9" 2-crust pie, or make 16 individual mince tarts. I much prefer the tarts because the ratio of filling to pastry is better. This recipe is not sicky-sweet like many mincemeats but if you prefer, you may add more sugar to taste.
  • You can use it right away, but if you have time, it's best to cool, cover and keep in a cool place for at least 2 days and up to 2 weeks before using. This allows all the flavors to blend and mellow for an exceptionally smooth yet spicy mincemeat pie.

People Who Like This Dish 3
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

hollyeats Shaftesbury, UK

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes