Mennonite Mince Meat Pie Recipe and Story
In the heart of Mennonite kitchens lies a tradition woven with love, history, and a culinary artistry passed down through generations. Among the cherished recipes is the delightful Mennonite Mince Meat Pie, a dish that not only tantalizes the taste buds but also connects families through time-honored flavors and shared experiences.
Originating from humble roots, this pie embodies the essence of resourcefulness, as it was traditionally made to utilize leftover meats, fruits, and spices to create a delectable filling. While variations exist, the core elements of this pie remain constant: a blend of apples, raisins, spices, and often a touch of meat, all encased in a flaky, golden crust.
What makes this recipe truly special is the communal aspect ingrained in its preparation. Families gather in kitchens, each member contributing a part to the pie-making process. It’s a time of storytelling, laughter, and the passing down of anecdotes from ancestors who perfected this recipe before them. The aroma of cinnamon, cloves, and simmering fruits wafts through the air, stirring nostalgia and building anticipation for that first flavorful bite.
Here’s a traditional Mennonite Mince Meat Pie recipe to bring warmth and tradition to your table:
Mennonite Mince Meat Pie
Ingredients:
For the filling:
- 2 cups diced apples
- 1 cup raisins
- 1 cup currants
- 1 cup brown sugar
- 1/2 cup molasses
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/4 cup suet or butter (if preferring a vegetarian option)
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- Zest and juice of 1 lemon
- 1/2 cup chopped almonds or walnuts (optional)
For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup cold butter, cubed
- 1/2 cup ice water
- 1 tsp salt
Instructions:
For the filling:
- In a large saucepan, combine diced apples, raisins, currants, brown sugar, molasses, vinegar, water, suet (or butter), spices, lemon zest, and juice.
- Cook over medium heat, stirring frequently, until the mixture thickens and the fruits soften, about 20-25 minutes.
- Remove from heat and stir in chopped nuts if using. Let the filling cool completely.
For the crust:
- In a large bowl, mix flour and salt. Add cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, mixing until the dough comes together.
- Divide the dough into two portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembling the pie:
- Preheat oven to 375°F (190°C).
- On a floured surface, roll out one disc of dough to fit the bottom of a pie dish. Place it in the dish.
- Spoon the cooled mince meat filling onto the bottom crust.
- Roll out the second disc of dough and place it over the filling. Trim excess dough, seal and crimp the edges, and make small slits on top for venting.
- Bake for 45-50 minutes or until the crust is golden brown.
- Allow the pie to cool before serving.
As you embark on creating this Mennonite Mince Meat Pie, embrace the spirit of tradition, storytelling, and togetherness. Share it with loved ones, and with each bite, savor not just the flavors but the rich history and sense of community that this beloved recipe embodies.
