One of the first pies I ever remember eating was a mincemeat pie. I don’t think I was very impressed, but then I was probably only 4 years old. So, I guess my reaction was only to be expected. Fast forward a few years, and my parents couldn’t keep me out of the mincemeat. And I still love the stuff. I mean really, what’s not to love about dried fruits and apples gently marinated in a slightly sweet, spicy, and boozy syrup?

But for all you purists out there, I must state up front, there are no chunks of beef or shredded beef suet in this recipe. As close as any cow gets to being an ingredient in this mincemeat, is by donating milk to be churned into butter. (And bossy dear, we thank you for that from the bottom of our dark little non vegan hearts.) So, purists, you may be excused. This post is not going to be to your liking.

But for all you mincemeat lovers out there, who willingly and joyfully accept that mincemeat can still be delicious sans meat and suet, and who find paying at least $9 a jar for decent mincemeat egregious, you are going to love this recipe. And no, it’s not inexpensive to make your own mincemeat. But it’s a heck of a lot cheaper and the quality is so much better than anything you can find in a jar. And yes, it does take some pre-planning. But it is not a long and tiring process.

So, next time you get the craving for a mincemeat tart, pie, bars, or galette, make up a batch of this heavenly concoction. And yes, I know, mincemeat is kind of an “old world” delicacy. But that only makes it more interesting as far as I’m concerned. And isn’t it fun to keep a centuries old tradition alive.

As always, keep having fun in your kitchen. Keep celebrating life. And stay positive. It’s much nicer being around someone who gives off positive vibes rather than displaying negativity. And CHEERS to 2021. We are all in need of a HAPPY NEW YEAR. So, let’s be part of making it the best year ever. Peace and love to all.  

Mincemeat: (needs to be prepared at least a week ahead of time)

1½ c. raisins

1½ c. golden raisins (sultanas)  

1½ c. dried currents

2/3 c. bourbon

2 tart apples, peeled, cored, and finely minced

8-oz. container candied orange peel

½ c. (1 stick) unsalted butter, melted

¾ c. brown sugar

½ tsp. ground nutmeg

½ tsp. ground cinnamon

¼ tsp. ground mace

¼ tsp. ground allspice

1/8 tsp. ground cloves

finely grated zest and juice of 1 lemon

finely grated zest and juice of 1 orange

¼ c. cognac

Place the raisins, sultanas, and dried currents in a small saucepan. Add the 2/3 cup bourbon, bring just to a boil, stir to coat all the fruit, remove from heat, and set aside to cool.

Meanwhile, combine the apples, candied orange peel, butter, brown sugar, spices, and the zest and juice of the lemon and orange, in a large ovenproof dish. When the raisins and currents are cool, stir into the apple mixture. Cover the dish and place in a cool place overnight.  

The following day, place the ovenproof dish in a cold oven, bring the temperature to 200 degrees, and bake for three hours, stirring every hour or so. Remove from oven, let cool completely, and stir in the cognac. The mincemeat will look quite runny. But do not be concerned. After it has rested in the refrigerator for a few days it will be perfect.

Store covered in your refrigerator until ready to use. (Best if left to mellow at least 4 weeks, but if you are like me, the mince only gets to age for about a week. It’s still good, so no worries.)

This recipe makes enough mincemeat for 2 10-inch tarts, 2 8-inch pies, or 3 10-inch galettes.

Crust: (makes enough crust for 1 10-inch galette)

1¼ c. unbleached all-purpose flour, fluffed

1 T. granulated sugar

¼ tsp. kosher salt

½ tsp. cinnamon

½ c. (1 stick) unsalted butter

¼ c. + 1 T. ice water

In the bowl of a food processor, pulse the flour, sugar, salt, and cinnamon together. Cut the butter into small pieces, then add to the food processor. Pulse at 1 second intervals until butter is the size of tiny peas. Should take about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. 

Dump the crumbly dough onto a lightly floured work surface. Using your hands, press the dough into a flat, thick disk. Roll the dough out into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking.

Place on a parchment-paper lined baking sheet.

To assemble the Galette:

1 10-inch galette crust

1½ c. mincemeat

3-5 very thin apple slices  

1 egg, plus a few drops of water beaten together, for brushing

finishing sugar for sprinkling (turbinado, demerara, or any large-grained sugar)

ground cinnamon, for sprinkling

whipped cream, for serving

Place the mincemeat in the center of the galette crust, then spread evenly to about 2-inches from the edge. Fold the edge of dough towards the center to make a rustic enclosure. (See picture above.) Lay the apple slices on top of the mincemeat in whatever pattern works for you. Brush the dough with egg and water mixture. Sprinkle the entire galette with finishing sugar and cinnamon.

Bake in a pre-heated 400-degree oven for 30-35 minutes or until the crust is a light golden brown. (Don’t over-bake.) Remove from oven and let rest on a cooling rack for 5 to 10 minutes before carefully lifting the parchment paper and galette off the pan onto a serving or cake plate. To serve, cut into wedges, warm in your microwave, and dollop with whipped cream (see recipe for Vanilla Bean Paste Whipped Cream below) or vanilla ice cream.

Vanilla Bean Paste Whipped Cream

1 c. heavy whipping cream

2 tsp. vanilla bean paste or vanilla extract

2 T. powdered sugar

Whip the cream in a mixing bowl using an electric mixer on medium-high until hard peaks form. Add the vanilla bean paste and powdered sugar. Whip until blended.