“There Can Only Be One Mincemeat Pie” (Edit recipe)

This mincemeat pie is the creation of a latchkey kid who loved pies. Anything I could put in a pie crust, I did. As you can tell, any and all meats will work. The fruit can be almost anything you have on hand; apples and raisins are my go to. The pecan butter is a must to bring the savory and the sweet flavors together. This pie makes for a great breakfast, lunch, dinner or snack. We enjoy it as brunch since it blends perfectly with a cup of my almost famous French Press coffee.

45 minutes

1 hour and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	809
Fat:	41 g
Carbohydrates:	85 g
Protein:	33 g
Cholesterol:	184 g
Sodium:	280 mg
Fiber:	12 g
Sugars:	46 g
Calculated per serving.

by Tim and Vie

Serves: 12

Ingredients

For the Filling

2 lb Kidney, Liver 75% Lean Ground Beef with Heart, US Wellness Meats
1 lb Ground Turkey, from US Wellness Meats
1 lb Ground Chicken, from US Wellness Meats
8 fl oz Organic Beef Bone Broth (Bare Bones)
1.5 Tbsp Tallow, from US Wellness Meats
2 Granny Smith Apple
2 Fuji Apple
6 Dried Figs, diced
1 cup Raisins
6 Tbsp Pecan Butter, from Georgia Grinders
3 Tbsp Fig Jam
1 whole Nutmeg, ground up
2 tsp Garam Masala, from Primal Palate
1 Yellow Onion, or sweet onion

For the Crust

2.25 cup Otto's Naturals Organic Cassava Flour - 1.5 lb Bag
9 Tbsp Tallow, room temperature, from US Wellness Meats
.75 tsp Redmond Real Salt
1.5 cups Water, Warm
1 Egg, (optional)

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Filling

Prepare the filling 24 hours ahead of time and let it sit in the fridge for all the flavors to harmoniously blend together. Take it out of the fridge 30 minutes before you are ready to bake the pies.
Combine 2 lbs of 75% lean ground beef with heart, kidney, liver, 1 lb of ground turkey and 1 lb of ground chicken in a frying pan.
Add 1 tablespoon of tallow to the meat and brown in low heat.
After the meat is browned drain half of the juice.
Peel, core and dice the apples.
Add the diced apples to the frying pan, along with the figs and the raisins.
Simmer for 10 minutes stirring occasionally.
Add the pecan butter, the fig jam, 2 teaspoons of garam masala, the ground nutmeg and the 8 oz of bone broth to the frying pan.
Simmer for 30 minutes stirring occasionally.
Remove it from the stove top, let it cool and refrigerate for 24 hours. Take it out of the fridge 30 minutes before you are ready to bake the pies.

For the Crust

Sift the cassava flour into a mixing bowl.
Add salt and whisk the two together.
Add the warm water and the tallow and hand mix until the dough has a nice form, not too dry not too wet.

For the Pies

Take the meat filling out of the fridge 30 minutes before you are ready to bake the pies. Once it has come to room temperature, simmer it for about 15 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Butter the insides of 12 soufflé cups (6 oz).
Separate the dough into 12 balls.
Roll each ball in between two pieces of parchment paper until it is thin enough to fit inside a 6 oz soufflé cup. If you want to also add crust on the top make sure to save some. If you don’t, no worries, it ends up delicious either way!
Peel, slice and sauté a yellow or sweet onion with 1/2 tbsp tallow until it is golden brown.
Scoop the meat into each soufflé dish, top with onion and then add a dough lid if desired.
If you choose to use a dough lid, then brush it with beaten egg and place a couple of holes in it.
Bake for 35 minutes at 350 degrees Fahrenheit.
Take the pies out of the oven, let them rest for 30 minutes and enjoy!!