Mincemeat pie, also called mince pie, originally came from Britain and is traditionally served during the holiday season.
In the old days, mincemeat pie was called mutton pie, shrid pie, and Christmas pie. Typical ingredients were a mixture of minced meat, suet (fatty tissue of beef), certain fruits, and spices from cinnamon to cloves.
Mincemeat pie was brought to New England by English settlers in the 17th century. But Puritans did not celebrate Christmas so they began eating the pie during Thanksgiving. The ingredients for New England mincemeat pie are similar to the British one, with a mixture of apples, raisins, spices, and minced beef serving as the filling. New England mincemeat pies typically are full-sized pies, unlike the individual-sized pies now common in Britain.
Today, mincemeat pie remains a popular seasonal treat enjoyed by many across the United Kingdom but is also served in America and elsewhere at both Christmas and Thanksgiving.
The day before:
- Combine all ingredients, except pastry, until well mixed.
- Cover and refrigerate overnight.
The next day:
- Preheat oven to 425 degrees F.
- Line pie plate with pastry.
- Prick with fork or fill with pie weights. Prebake for 15 minutes. Remove from oven.
- Lower oven temperature to 350 degrees F.
- Add undrained mincemeat mixture to pie crust.
- For top crust, either prepare a lattice top or a full crust with slits. Seal and flute edges.
- Brush top with milk and sprinkle with sugar.
- Bake for 30 to 40 minutes or until golden.
- Serve warm with flavored whipped cream.