Nostalgia Electrics PIE400 SERIES Instructions And Recipes Manual page 14

MINCEMEAT PIE
• 1¼ lbs. Round
Steak, diced
• 1 Cup Apple Cider
• 4 Granny Smith
Apples - peeled,
cored and
finely diced
• 1¹ Cups White,
/3
Granulated Sugar
• 2½ Cups Dried
Currants
• 2½ Cups Raisins
• ½ lb. Candied
Mixed Fruit
Peel, chopped
• ½ Cup Butter
• 1 (16 oz.) Jar
Cherry Preserves
• 1 Tsp. Ground
Ginger
• ½ Tsp. Ground
Cloves
• ½ Tsp. Ground
Nutmeg
• ½ Tsp. Ground
Cinnamon
• ½ Tsp. Salt
• 4 Tsps. Brandy
• 1 (16 ounce) Can
Sour Cherries,
pitted and drained
with liquid reserved
In a Dutch oven, combine beef and apple cider.
Bring to a boil, then reduce heat to a simmer.
Cover and cook for about 20 minutes,
or until meat is tender.
Remove meat and coarsely chop,
then return it to the pot.
Stir in chopped apples, sugar, currants, raisins,
citrus peel, butter and cherry preserves.
Add ginger, cloves, nutmeg, cinnamon and salt.
Let simmer, uncovered, over low heat until mixture
is very thick, about 90 minutes. Stir in cherries
and 2 tsps. brandy and remove from heat.
Refrigerate tightly covered for at least a
week before using. Add 2 more tsps. of
brandy after 3 days and stir mixture.
Spoon into bottom pie crust and
place pie crust on top.
Brush top with cream and sprinkle with sugar.
Follow directions to cook mini pies
using your MINI PIE MAKER.
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