Old Time Mincemeat Pie
This chef-curated Old Time Mincemeat Pie offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 42g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 323 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Old Time Mincemeat Pie offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Old Time Mincemeat Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Old Time Mincemeat Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 1/4 pounds round steak, cut into
- small pieces
- 1 cup apple cider
- 4 Granny Smith apples - peeled,
- cored and finely diced
- 1 1/3 cups white sugar
- 2 1/2 cups dried currants
- 2 1/2 cups raisins
- 1/2 pound chopped candied
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
mixed fruit peel 1/2 cup butter 1 (16 ounce) jar sour cherry preserves 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 (16 ounce) can pitted sour cherries, drained with liquid reserved 1 recipe pastry for a 9 inch double crust pie 2 tablespoons heavy cream In a Dutch oven, combine beef and apple ciderStep 2: Technique & Execution
Bring to a boil, then reduce heat to a simmerStep 3: Technique & Execution
Cover and cook for about 20 minutes, or until meat is tenderStep 4: Technique & Execution
Remove meat and coarsely chop, then return it to the potStep 5: Technique & Execution
Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preservesStep 6: Technique & Execution
Add ginger, cloves, nutmeg, cinnamon and saltChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 323 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 42g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 22g | Complex, slow-digesting dietary fiber |
| Fat | 17g | Wholesome dietary lipids for micronutrient absorption |
Old Time Mincemeat Pie
This chef-curated Old Time Mincemeat Pie offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: mixed fruit peel 1/2 cup butter 1 (16 ounce) jar sour cherry preserves 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 (16 ounce) can pitted sour cherries, drained with liquid reserved 1 recipe pastry for a 9 inch double crust pie 2 tablespoons heavy cream In a Dutch oven, combine beef and apple cider
Technique & Execution: Bring to a boil, then reduce heat to a simmer
Technique & Execution: Cover and cook for about 20 minutes, or until meat is tender
Technique & Execution: Remove meat and coarsely chop, then return it to the pot
Technique & Execution: Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves
Technique & Execution: Add ginger, cloves, nutmeg, cinnamon and salt
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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