Grandma Nancy's Cookbook

Blue Ribbon Mincemeat Pie Filling


Servings: 32



total time


3 ¼ pounds Beef, ground, lean, (approximately 21% fat), raw

12 cups Apples, raw

1 orange juiced

1 lemon juiced

3 cups Raisins, seedless

3 cups currents

orange & lemon rinds

1 cup brandy, 100 proof - part lemon & orange juice

1 tablespoon, cinnamon, ground

1 tablespoon, allspice, ground

1 tablespoon, nutmeg, ground


3 ½ cups Sugars, granulated


Instructions Checklist

1. In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.

2. Place chopped apples,cooked ground beef, orange rind, & lemon rind and grind with kitchen aid.

3. In a non-reactive skillet combine the apple and ground beef mixture with the raisins, currents, brandy-lemon juice, orange juice ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.

4. Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.

Servings: 32



total time
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