What exactly is in a mince-meat pie?

Answer 1

Mincemeat pie is an oddity to someone who has never heard of it. It probably originated in England. Nowadays there are a myriad of ingredients. I sometimes bake a pie like this one:
PIE PASTRY:
2½ dl flour
125 g margarine or butter
1/4 teaspoon salt
2-3 tablespoons cold water

FILLING:
300-400 g ground meat
1 yellow onion, chopped
2 tablespoons margarine or butter
2 teaspoons salt
1 teaspoon pepper
1 teaspoon marjoram
1 teaspoon basil
1-2 dl meat stock from cube (or white wine)
2 green or 2 red bell peppers, small pieces or thin slices
100 g Parmesan cheese, grated

QUICHE:
2 eggs
2 dl cream
1 teaspoon corn starch (maizena)


In a medium bowl, mix flour and salt.
Cut in margarine and butter, until particles are size of small peas.
Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until pastry almost cleans side of bowl .
Gather pastry into a ball.
Take small pieces of pastry and carefully line a pie plate, bottom and side.
Prick the bottom with a fork.
Cool in the refridgerator while you make the filling.
Heat the margarine or butter in a saucepan and fry the onion until golden brown.
Add ground meat and fry. Work with a wooden fork to make crumbs.
Season with salt, pepper, marjoram and basil.
Add stock or wine and simmer until most liguid is gone.
Fry the bell pepper pieces some minute
Spread filling into the pie shell and sprinkle bell pepper pieces evenly.
Beat together the eggs, cream and corn starch.
Carefully pour this mixture into the pie and sprinkle with cheese on top.
Bake at 225-250 degrees C. for about 30-40 minutes or until "quiche" is set and lightly brown

Answer 2

It is a pie traditionally made with deer meat and raisins and apples and other ingredients. Some folks today leave out the deer meat, and only make it with fruit.

Answer 3

Nowdays, just apples and raisins. But traditionally, it also contained venison. (deer) Since sugar acts as a preservative, it was way to keep venison good longer.

Answer 4

its comes from way back in pilgrim times. a combination of suet,dried fruits and spices.
go to www.pilgrimhall.org/thankspiemince.htm for lots of info
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