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Mincemeat is usually used as a pie or pastry filling. Traditional mincemeat recipes contain meat, notably beef or venison, as this was a way of preserving meat prior to modern preservation methods. [1] Modern recipes often replace the suet with vegetable shortening or other oils (e.g., coconut oil) and/or omit the meat. However, many people ...
The ingredients for New England mincemeat pie are similar to the British one, with a mixture of apples, raisins, spices, and minced beef serving as the filling. [22] Later recipes sometimes omit the beef, though "None Such" (now owned by The J.M. Smucker Company), the major brand of condensed American mincemeat, still contains beef. New England ...
From key lime or cherry pie in the summer, pumpkin and apple pie in the fall, or a cozy chicken pot pie in the depths of winter, there’s a pie for every season. bhofack2/ iStock The Basics of Pie
Lemon buttermilk pie. A 19th-century recipe for buttermilk pie is made by beating sugar with eggs, then adding butter and buttermilk. The custard is poured into a pastry-lined tin over a layer of thin apple slices. [16] To make a buttermilk lemon pie, eggs, flour and sugar are beaten together, then buttermilk and lemon are added.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Green tomato pie was commonly made as a mock apple pie or mock mincemeat pie in the 19th century. [2] When cinnamon and cloves are added to the filling, the unripe tomatoes are said to resemble tart apples or rhubarb. The mincemeat variation is made by cooking green tomatoes with sugar and apples, vinegar, raisins and spices until thickened ...
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