Pie Fillings
Aunt Mary's Homemade Mincemeat - recipe yields about 13 pints
3 pounds cooked ground beef ------------------------------ 12 medium tart apples - peeled and chopped
2 oranges - juiced and grated peels ------------------------- 2 lemons - juiced and grated peels
2 lbs. currants ----------------------------------------------- 3 lbs. seedless raisins (half light and half dark)
1 quart sweet apple cider ----------------------------------- 1 tbls vinegar
1 tbls salt --------------------------------------------------- 1 tbls cinnamon
2 tsp allspice ------------------------------------------------ 2 tsp nutmeg
1 tsp cloves ------------------------------------------------- 1/4 tsp ginger
4 cups white sugar
Mix all in large kettle and simmer for 1 hour stirring frequently. Pack hot into pint size jar leaving 1 inch headroom and process 1 1/2 hours in boiling water bath type canner or 20 minutes at 10 pounds pressure in a pressure canner.
Making the pie - the end goal of all the work
In a 9 inch pie pan add either a ready to use pie crust or our homemade. Open 1 pint mixture add 1/2 cup sugar, 1 tsp cinnamon, 1 tsp vinegar, 1/4 cup orange juice, 1/2 cup apple cider and 1 chopped up apple. Bake at 425 for 15 minutes or 350 for 30 minutes.
From - T4 - friend at work
With my own mothers recipe for mincemeat pie lost with her I want on a mad search for a good recipe. Trust me when I say this one is better then any you will buy in a store or restaurant. It takes a little work but is well worth it.
Bushtah
Apple Pie filling
18 cups baking apples (pealed and sliced) ------------------------ 3 tbls lemon juice
5 cups sugar ----------------------------------------------------- -1 cup cornstarch
3 tsp ground cinnamon -------------------------------------------- 1 tsp salt
1/4 ground nutmeg ------------------------------------------------ 10 cups water
I a large bowl add apples and lemon juice toss well to coat all the apple, set aside. In a large pot over medium heat add sugar, cornstarch, cinnamon, salt, nutmeg and water; bring to boil. Boil for 3 minute stirring constantly. Add apples return to boil, reduce heat and cover, simmer till apples are tender (6 to 8 minutes). Cool for 30 to 40 minutes and place in quart size freezer containers leaving 1/2 inch head space, allow to cool for additional 2 hours. Seal and freeze , store up to 12 months.
Yield aprox 6 quarts ( enough for about five 9 inch pies )
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