Grandma Wade used to make mince meat pies for the holidays. She shared the recipe with Mom,and this delightfully sweet pie has been a treasured memory of mine for decades.

The recipe is pretty labor intensive and contains your entire annual dietary allowance of fat in a single serving.  Mom finally decided not to make any more mince meat pies. I did talk her into spending an afternoon teaching me how to make them, but that was several years ago.

This recipe calls for a metric butt-load of meat. I’m not sure how many pies we made, but the last one came out of the freezer on Thanksgiving. I have been told if I ever want another one, I have to make it myself. Mom suggests reducing the recipe by using a quarter of the ingredients listed below.



  • 4# cooked beef or venison (7# raw meat)
  • 2# suet ground
  • 8# apples
  • 2# raisins
  • 2# currents
  • 1 cup vinegar
  • 1 cup water
  • 2 tbs salt
  • 4 cups sugar
  • 1 tsp ground cloves
  • 1 tsp allspice
  • 2 tbs cinnamon

Cook and drain the meat. Grind it in a food processor. Grind apples in the food processor and combine with the ground meat in a large kettle. Add suet, currents, raisins, sugar, spices, vinegar and water. Cover kettle and cook 325 degrees F oven for 2-3 hours, stirring occasionally (this sounds like an ideal opportunity to cook outside over coals if you have a Dutch oven that is large enough). If the filling is too dry you can moisten as required with the addition of vinegar, pickle juice or coffee.

Place cooked filling in a 9” pie crust, apply top crust and bake until browned.

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