Pies, at these dinners, are a cherished family treat.
In Qulin, Missouri, Thanksgiving dinner is a big event in the Rodewald family with 35-50 members attending. All bring a side dish or dessert, all gather around the meal for the blessing, and all enjoy the time spent with one another. Sweet memories are spoken of from times past, while new memories are being made—memories that show their grandchildren that they indeed have much to be thankful for.
This 573 Magazine story is brought to you by The City of Perryville, Missouri.
Pies, at these dinners, are a cherished family treat. One of the family’s favorites is Granny’s mincemeat; Thanksgiving isn't complete without it.
Today, Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices
Mincemeat was developed some 500 years ago, in England, as a way of preserving. Mincemeat pie began as a main course dish with more meat than fruit. Today, Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and often beef suet, usually used as a pie or pastry filling.
...often beef suet, usually used as a pie or pastry filling.
Granny’s Mincemeat Pie
In medium saucepan combine:
1 heaping cup of mince meat (None Such Mincemeat Pie Filling)
2/3 cup chopped apples
1/2 cup of raisins
2 tsp. grated orange peel
1 cup water
3 Tbs. of flour
Mix until flour is dissolved.
Add in 2 Tbs. of oleo and a dab of lemon juice with 2/3 cup of sugar.
Cook until boiling.
Once boiling, pour in to 9 inch pie crust.
Even out the filling, then roll out dough to cover top of pie with
crust, cutting off edges.
Pour about 3 Tbs. of milk over top of crust and sprinkle one tsp of sugar on top.
Bake at 350 degrees for 50 minutes or until lightly brown.
Make something together. Enjoy the pie. And GET OUT THERE!
Be sure to visit all of our awesome sponsors who make these stories possible!
Comments