Update October 2025: I wanted a more juicy pie, so I increased my apple cider vinegar to 2 T., added 2 extra 2 extra tablespoons of butter to my mixture, and added a generous 1/8 c. of red wine to the mixture as well. (I used cabernet sauvignon but any would do.) Finally, I used ground chuck and cooked it until just browned. And when I drained it, I left a little juice/melted fat in the pan for extra moisture and flavor. I also increased the salt by 1/4 teaspoon and added a pinch of black pepper! These slight adjustments resulted a really extra flavorful, juicy pie!
I re-designed this recipe (slightly) from one I had found in one of my mom's old recipe books. I was curious about the idea of fruit mixed with meat and, after researching various mincemeat recipes, some of which that called for chopped up cuts of beef, I decided to try using good old ground beef. To my surprise, I loved the flavor profile and texture combination of fruit, nuts, traditional spices, and meat, along with the other ingredients you'll find below in the recipe I developed below.
Notes and tips: Feel free to adjust the spices to your liking! For example, I decreased the nutmeg from 1/4 t. to 1/8 t. and it was just as good. I also added a dash of ground ginger and I loved the enhanced flavor it offered! Also, instead of dried minced onion, I diced a small whole fresh onion and I loved this adjustment, but dried onion is good too!
Although I generally make my own pie crusts from scratch, I used pre-made refrigerated pie crusts for the sake of time. They turn out great and create less of a mess. Also, do not allow your ground beef to overbrown. You want it nice and moist when you combine it with the rest of your ingredients in the pie shell.
Comments
Post a Comment