Idolatrie in crust! (There be Mincemeat)

 "Idolatrie in crust! Rak'd from the grave, and bak'd by hanches, then sew'd up in Coffins to unholy men....." -Fletcher (1656  "Christmas Day" Puritan figure)

 Ye olde Mince Meat Pye. The Puritans disliked mince pies more than they liked plum porridge.  Way back when Mincemeat pie was actually made of meat, and a little dried fruit. In 1622 Dec 25, Samuel Pepys  sent  out for his Christmas Mincemeat Pie, hoping to enjoy it  as much as he did every year. Some Mincemeat pies weighed over 20 pounds.

 Smushed all together, chopped and boiled  with apples, lots of suet, beef cut up fine, a quart of wine or two, spices, raisins and then cooled and slathered with pastry. That was the Pie around 1719. Also known as "Shrid Pie" , or "Christmas Pie".

 No wonder the Puritan's wouldn't have anything to do with it. It smacked of so much alcohol and beef that it practically walked on its own. By the 18th century  Mincemeat was slowly being phased out of meat. Mostly due to the fact that sugar was arriving from  plantations in the West Indies.

 By the 19th and 20th centuries the mixture for Mincemeat changed to a more sweet dessert pie. Jars of mincemeat are  readily available  all through the year now. 

 But homemade  ( and without meat or suet) is still the best. Be sure to drizzle  extra juice or booze , or your  choice, in  the final mix to keep it moist.

 "I have noticed when I make this mincemeat the pies disappear more quickly than usual." -Mrs. Beeton (1836-1865 Mrs. Beeton's Book of Household Management)

 MINCEMEAT RECIPE: 4 tablespoons butter,1 cup apple juice, 2 large apples chopped, 1/2 cup dark raisins, 1/2 cup golden raisins, 1/2 cup dried currants, 1/2 cup dried cranberries,1/2 cup dried figs or prunes chopped, 3/4 cup mixed peel, 1/2 cup candied red cherries chopped,zest of  one lemon or orange,2/3 cup dark brown sugar, 1/3 or a tad more of rum ( I would go with a tad more),1/3 cup brandy, 1/2 tsp gr cinnamon, 1/2 tsp ground nutmeg,1/4 gr ginger, 1/4 gr cloves. pinch salt.

 Cook the mixture all together  in  large pot on  medium flame. Make sure to stir and bring down the heat as necessary. 

 It should cook about an hour , maybe more, till it is all soft and fragrant. Be sure to taste it and see if the texture is to your liking. Keep the heat down so it does not burn but still perks along.

 MAKE PIE CRUST: ( Try this one,or a different one , if you like) 2 cups flour, pinch salt, 1/3 cup butter or margarine, 1/3 cup coconut oil or additional butter or margarine, 6-8 Tbsp cold water.

 Combine into pastry ball, chill, wrapped in cling wrap, for a slight time in fridge. Then roll into two discs, Line one pie pan with one disc.

 Pour the mincemeat mixture into the pastry lined pie pan. Top with second pastry disc you have rolled out. Pinch edges. Cut slivers in centre to let out steam. Bake at 400 for about 45 minutes till crust is golden brown. You can also bake the pie 15 minutes at 400 then lower to 375 for about 40 minutes.  

 NOTE: You  can even add a few chopped up Green tomatoes into the mix ( like 3 or 4) to go along with the fruit mix. The mincemeat that is leftover I usually freeze, rather than leave in fridge for a month.)

 "Heaped on the floor were turkeys, geese,game poultry,brawn, great joints of meat,sucking pigs, long wreaths of sausages, plum puddings, mince pies....seething bowls of punch that made the chamber dim with their delicious steam." -Charles Dickens