The final pie in the Thanksgiving series is mincemeat pie – the pie which is equally appropriate for the Christmas season, which approaches with great haste.
Make a paste, allowing for each pie eight ounces of butter and twelve ounces of sifted flour. Lay a sheet of paste all over a soup plate; fill it with mince meat, laying slips of citron on the top, in the proportion of half a pound for the entire mixture. Roll out a sheet of paste for the lid of the pie; put it on, and crimp the edges with a knife ; prick holes in the lid, and bake half an hour in a brisk oven.
Meat will keep good for pies, several months, if kept in a cool dry place, and prepared as follows. To a pound of meat chopped fine, and four ounces of suet, put an ounce of cinnamon, an ounce of mace, a quarter of an ounce of cloves, and two teaspoonfuls of salt, add, if liked, eight ounces of currants, eight of raisins, and four of citron. Add too, a tumbler of brandy or wine, three spoonfuls of molasses, and sugar enough to make it quite sweet. Put all in a stone pot, and cover it with a paper wet in brandy. In using it, take equal weights of meat and apples pared and chopped fine. If not seasoned enough, add to the taste. If the apples are not tart, put in lemon juice or cider.