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Ingredients
| ground beef, lean: 3.25 lbs |
| whole apples (chopped): 12 cups (peeled, cored and diced) |
| seedless raisins (packed): 6 cups |
| brandy (Cognac): 1 cup |
| ground cinnamon: 1 Tbl |
| allspice: 1 Tbl |
| ground nutmeg: 1 Tbl |
| granulated sugar: 3 1/2 cups |
Blue Ribbon Mincemeat Pie Filling
Credit: AllRecipes
User rating:
"An old-time delicious mincemeat pie filling. I have frozen this filling in zip-lock baggies, since I don't use a pressure canner. Apple cider can be used in place of brandy if preferred."
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Prep Time
min -
Cook Time
min -
Servings
32 serving(s)
Tags
Directions
- In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.
- Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.
- In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.
- Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.