Mrs. TJ and Mrs. TJ-Mom and Mrs. TJ-Sis are all getting together to try to make a mincemeat pie in the next couple of weeks. They have a recipe, but it fails on how to clearly execute the ingredients in a way that will result in the finest quality mincemeat to go into the pie (the pie and crust and so on are definitely NOT the problem, it's how to create and prepare the mincemeat).

So, if any of you have any tips or sources of info on how to prepare a proper mincemeat filling for a mincemeat pie, including any recipes you're willing to share, PLEASE DO!!!

I love Mincemeat Pie - as long as it is true mincemeat and not just apples and raisins with lots of cinnamon.

The keys, in my somewhat limited preparation experience, are uniform sizes for the bits, use real beef suet, and good quality brandy. Without all three, it tastes a bit blah.

And you need a crust that is a tad thicker than your normal crust - mincemeat is a juicy, heavy load. You want to be able to get it out of the pan without leaving the filling behind.

Lilac...

Looks like we can remove your name from the MIA thread!!!

I consider mincemeat pie in the same category as those dried fruitcakes making the round every Christmas season. Maybe I've never tried a good one.

Board-O - You haven't had a really good mincemeat pie then. I highly recommend preparing one yourself. The kind normally available in the store just don't cut it, in my opinion.

Just reporting back. The mincemeat pie was a complete success. We ground up the meat and suet ourselves using the new meat grinding attachment we got to use with our KitchenAid Mixer. Worked like a charm.

We dumped all of the ingredients together eventually and started adding the booze. Crikey it took a lot over the course of the week following when we put it together before the next weekend when we baked it into the pie for our Xmas gathering with Mrs. TJ's family. But her mother approved and thus it was a complete success.

I swear, we dumped a bottle and a half of Port into it, then maybe a quarter bottle of cognac, a quarter bottle of Sherry, a small amount of Calvados and I still think I am forgetting something. It does have an alcoholic tinge to it, but in a completely savory way once it has been baked into a pie crust.

Dee-lish.