Mincemeat Pie

Mincemeat Pie~

Mincemeat is a combination of apples, raisins and citrus peel, blended with sugar and spices to make a delicious cooking and baking ingredient. Mincemeat is derived from old English recipes and today remains one of the most popular holiday foods in England. In the late 1600's, mincemeat was served as a meat pie flavored with fruit and spices. Over time with more fruits and spices added and less meat, the pies were served as desserts, when mincemeat was brought to Colonial America.

Ready to use mincemeat, first offered in wooden buckets and crates, is one of the oldest American convenience foods. Mincemeat has been steadily manufactured in the US for more than 100 years. Even early American cooks did not want to spend the time and effort required to make mincemeat at home. Condensed mincemeat was first developed in 1878 with the discovery that proper drying of mincemeat resulted in a product that could be used year round. The Merrell-Soule Company, manufacturer and distributor of canned goods, successfully introduced condensed mincemeat under the None-such Brand name for Borden. Merrell-Soule company was purchased by Borden in the late 1920's. For more information go to: Nonesuch

Kim, my daughter-in-law, asked me if I would make her Grandpa a Mincemeat Pie. I personally love mincemeat and I always have, so when he asked for a mincemeat pie I was happy to make one for him...minus one slice that I saved for myself:)

Place rack in lowest position in oven. Heat oven to 425.

Line 9-inch pie plate with pastry. Turn mincemeat into pie crust. Cover with top crust, seal edges. Cut slits near center. Seal and flute. Brush egg mixture over crust.

Bake 25-35 minutes or until golden brown.

*Recipe, article and photos above can be found at: Nonesuch ** I added an extra 2 cups of Nonesuch mincemeat.

*** The views here are my own. I have not been asked or compensated by Nonesuch or any company related to the Nonesuch Brand.

~Enjoy Your Mincemeat Pie, Grandpa~