Caribou Mincemeat Pie

Submitted by: Everyday Recipes
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2 c. apple cider
1 c. raisins
1/2 c. dried currants
1 1/2 c. apples{peeled chopped}
1/4 lb. ground caribou meat
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 c. brandy or dark rum
1 pastry recipe
In heavy 2-qt. saucepan, combine cider, raisins & currants. Cover & heat to boiling over high heat. Reduce heat to low & simmer 30 min. While stirring occ. add apples, caribou meat, spices & salt. Simmer 2 hrs.longer. Add water as necessary to keep mincemeat fr. sticking to saucepan. Cool mincemeat to room temp. Add liquor & let set at least overnight before making pie. {Mincemeat can be kept in a cool place in a stone crock for 2 wks. canned or frozen. If frozen, thaw mincemeat before making pie.} Prepare pastry & refrigerate until ready to use - at least 30 min. Heat oven to 350 F.Divide pastry; roll out bottom crust & roll out & cut out strips for a top lattice. Carefully spoon mincemeat into crust-lined pie plate. Place pastry strips 1 @ a time across mincemeat to create a woven grid. Lift edge of bottom crust over ends of strips. Pinch together & flute edge. Bake pie 50-55 min. or until crust is lightly browned & filling bubbles. Cool 10 min.on rack before cutting. Serve w/scoop of vanilla on the side.

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