WWII Mincemeat Pie
Raisin-forward army mincemeat pie made in a quarter sheet pan
City/Region: United States of America
Time Period: 1945
During World War II, and really any war, soldiers far from home longed for a taste of home, especially during the holidays. Field kitchens would go to great lengths to break the monotonous menus and bring a little holiday cheer to the troops with things like turkey, stuffing, and pies.
This mincemeat pie is not bad, but it does lack the spices and citrus that really say “Christmas” to me. The corned beef and bouillon cubes add more of a savory note than a real meaty flavor, and raisins are the star of this pie.
“No. 822. MINCEMEAT FORMULA NO. 1
Yield: 100 servings, 2 sheet pans, 16 1/2” x 24” x 1 1/2”.
Bouillon cubes……36 cubes
Water, boiling……9 quarts (9 No. 56 dippers)
Corned beef, canned……4 pounds
Fat……2 pounds (1 No. 56 dipper)
Apple nuggets, dehydrated……2 1/2 pounds (3 1/4 No. 56 dippers)
Sugar, granulated……3 pounds (1 1/2 No. 56 dippers)
Raisins……7 pounds (5 1/3 No. 56 dippers)
Cinnamon…… 3/4 ounce (3 mess kit spoons)
Pepper……(1/3 mess kit spoon)
Nutmeg……1/4 ounce (1 mess kit spoon)
Salt……(1/3 mess kit spoon)
Dissolve bouillon cubes in boiling water.
Add remaining ingredients. Simmer on a slow fire for approximately 45 minutes or until apples and raisins are tender. The addition of gravy coloring or caramelized sugar will improve the appearance. Remove from fire and cool. Pour into pastry-lined sheet pans.
Cover with a top crust and make in hot oven 40 to 45 minutes or until crust is golden brown.
Note. This mix should be prepared just prior to using.”
Ingredients:
- 4 1/2 cups (1 L) water
- 4 beef bouillon cubes
- 1 stick (113 g) Crisco or butter
- 4 1/3 cups (400 g) raisins
- 2 cups (140 g) dried apple nuggets**
- Heaping 3/4 cup (170 g) sugar
- 1 1/2 teaspoons (2.5 g) cinnamon
- 1/8 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 lb (225 g) canned corned beef, minced into small pieces
- About 1/4 teaspoon gravy browning, optional
- Pie crust, enough to line a quarter sheet pan*
- 1 egg
*I used a batch of dough for a double crust pie and that worked well. If you’re unsure, make a little extra. It’s always better (and less frustrating) to have a little too much than not quite enough!
**See notes below.
Instructions:
- In a large pot over medium-high heat, bring the water to a boil, then add the bouillon cubes. Stir to dissolve.
- Once the bouillon cubes are dissolved, add the fat, give it a stir, and let it melt.
- Reduce the heat to low and add the raisins, apple nuggets, sugar, spices, and salt. Make sure that the raisins aren’t sticking together in big clumps. Give it all a stir.
- Stir in the minced corned beef. Don’t worry about breaking up any clumps of corned beef as it will basically disintegrate as it cooks. If you want to use the gravy browning, stir it in now. The recipe isn’t specific on the amount, so you can use more or less than the 1/4 teaspoon I used if you like.
- Simmer for about 45 minutes, stirring occasionally so nothing burns to the bottom.
- Preheat the oven to 375°F (190°C).
- Roll out half of the pie dough and line a quarter sheet pan with it. Leave about 3/4 inch (2 cm) hanging over the edge, and trim off any excess. Dock the bottom of the crust all over with a fork.
- Fill the crust with the mincemeat, smoothing it so that it is evenly distributed.
- Roll out the remaining half of your pie dough and cut out a rectangle that is a little bigger than the pan and lay it over the filling. Press the edges of the top crust and bottom crust together and crimp them.
- Beat the egg with 1 tablespoon (15 g) water to make an egg wash and brush a thin layer of it over the crust. Pierce the top crust with a knife to let out the steam; I did 12 evenly spaced cuts.
- Bake for 45 minutes, or until the top is nice and golden brown. Let it cool, then serve it forth.
Notes
- Having trouble finding dehydrated apple nuggets? Here’s a link! https://amzn.to/3Yopn24
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