1st This is sooo much better than what you can buy.
2nd I don't like Scotch...we always use what we drink---which my husband says is there anything else but Irish whiskey that is whiskey.
3rd. Yes, I really do let it sit for at least 3 weeks in the fridge.
4th. My sister does use hamburger but I use good beef. This time it was trimmed steak in the crock pot...I find that works better than on the stove. HOWEVER, I do use vegetable shortening instead of suet (crisco). If you're going to go the suet route---know your butcher...make sure it's soft and has no sinew. Been there won't go there again.
My sister got this in the 70s from a Grants Scotch Whiskey ad. I had never had mincemeat until then. It is wonderful. No, you don't taste the meat AT ALL. It does add a richness.
No one has this recipe on the internet. I LOOKED---and had to email my sister for it(---2 computer crashes cleaned out my recipe files. I
do have an external hard drive now lol). FINALLY ENJOY!!! TRY IT.....this isn't THAT expensive to make!
Preserverance Pie
Filling:
2 lbs lean beef in 2" or smaller chunks
1 lb suet
4 C currants or raisins or half and half
2C chopped citron
6C unpeeled, chopped cooking apples (about 6)
8C sugar
1 pint molasses
1 pint cider vinegar
1T ground cloves
2T ground cinnamon
1T ground nutmeg
Salt to taste
Generous 1/2 C Grant's 8 Scotch (afterall it was their ad I saw in the NY Times magazine section over 35 years ago:-})
Cook beef in salted water until tender. Remove from bones and grind in food chopper (or cheat as I do and use ground beef). Grind suet and citron. Add remaining ingredients. Mix well. Place in large baking dish in roaster containing 2" of water. Bake in very slow oven, 200 degrees (or use same setting on electric roaster) for 4 hours (or until apples are tender). Stir often. Taste the Scotch. After mixture has cooled to completion, add Grant's 8 Scotch. Mixture will be quite dark in color. Place in crocks when cool and refrigerate for about 3 weeks. Makes enough for about five 9" pies.
When ready for Perseverance Pie, place filling in unbaked pie shell. Top filling with latticework. Bake at about 400 degrees for 50 minutes or until crust is golden.
To serve flambe: Ignite 1/4C warmed Grant's 8 Scotch in long-handles container and pour over pie.
Whiskey Butter Topping:
Cream together:
1 stick sweet butter
1C sifted confectioner's sugar
2T Grant's 8 Scotch
After the flame has died, decorate pie with whiskey butter run through a cake decorator. Or forget the cake decorator and give each pie a generous gob.
