Here’s a hearty and savory pie from My Great Recipes – Carrot-Apple Mincemeat Pie. The recipe for the Carrot Apple Mincemeat was requested by reader Patricia. It sounds perfect for an autumn harvest dinner!
As versatile as zucchini and more nutritious, carrots can be used in many ways, even in this delicious and inexpensive mincemeat. For a vegetarian pie filling, substitute 1/2 cup butter or margarine for the suet. Note that this makes 6 pints mincemeat for canning (the pie recipe is also included in the card and below.)
Carrot Apple Mincemeat Pie
For the mincemeat
- 1 orange
- 1 lemon
- 4 cups carrot peeled and ground
- 4 cups tart apples peeled and cored
- 1 cup ground beef suet
- 1 1/2 cups brown sugar packed
- 1 cup granulated sugar
- 1 15 ounce package raisins
- 3/4 teaspoon salt
- 1 1/2 teaspoon cloves
- 1 1/2 teaspoon allspice
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 3 cups apple juice
- 1 cup apple cider
For the Pie
- 1 8-inch pie pastry
- 1-2 tablespoons brandy
- 1/4 cup raisins
- 1 tablespoon butter
For 6 pints mincemeat
Quarter orange and lemon. Remove seeds. Force fruit and rind through food grinder.
Put in kettle or Dutch oven with carrots, apples, suet, sugars, raisins, salt, spices, apple juice, and cider.
Bring to a boil. Simmer, uncovered, stirring frequently, for 1 1/4 hours or until thick.
Pack into hot sterilized pint jars and seal. Process in boiling water bath for 25 minutes.
Remove to cloth-covered tray. Complete seals if necessary. Cover with another cloth and let stand until cold.
For one Carrot-Apple Mincemeat Pie
Line an 8-inch pie pan with pastry.
Use 1 pint mincemeat and (if desired) sprinkle with brandy.
Sprinkle with raisins and dot with butter.
Add top crust, and bake at 425 for 25 minutes or until well browned. Serve slightly warm or cool.