The history of mincemeat pie is a fascinating journey that takes us through centuries of culinary evolution, cultural exchange, and changing tastes.

The origins of the contemporary mince pie can be traced back to the return of European crusaders from the Holy Land. During that time, Middle Eastern cooking methods, which often involved a combination of meats, fruits, and spices, gained popularity. In Tudor England, pies known as shrid pies emerged, consisting of shredded meat, suet, and dried fruit. The incorporation of spices like cinnamon, cloves, and nutmeg was seen by the English antiquary John Timbs as a nod to the offerings of the Eastern Magi.

During this period the preservation of meat was also a serious concern. Spices, with their antimicrobial properties, were used to not only to mask the taste of aging meat, but also to aid in its preservation.

As culinary tastes evolved and the Renaissance brought about a heightened appreciation for the arts and indulgence, the nature of mincemeat pie began to change. The addition of sugar, a luxury ingredient imported from the East, gradually transformed the pie from a primarily savory dish to one with a delightful sweet and savory balance.

During this period, the use of spices like cinnamon, nutmeg, and cloves became more refined, and exotic ingredients such as citrus peel and almonds found their way into the mincemeat mixture. The dish became associated with festivities and celebrations, often gracing the tables of the nobility during banquets, feasts, and Christmas celebrations.

In his 1615 recipe, Gervase Markham advised using a "leg of mutton," extracting "the finest flesh from the bone," and incorporating mutton suet, pepper, salt, cloves, mace, currants, raisins, prunes, dates, and orange peel. He also proposed the substitution of beef or veal for mutton. In the northern regions of England, goose was employed in the pie's filling, but more commonly, beef tongue was used.

The English Civil War, fought between the Puritan supporters of Paliament and the Cavaliers, who supported King Charles, brought about the prohibition of these Christmas pies, along with other Catholic traditions. The Puritans, with their strict religious beliefs, frowned upon the rich, indulgent nature of mincemeat pies. As a result, the popularity of this dish declined in England.

In his History of the Rebellion, Marchamont Needham expressed,

"All Plums the Prophets Sons defy,
And Spice-broths are too hot;
Treason's in a December-Pye,
And Death within the Pot."

However, the story of mincemeat pie did not end there. It took a journey across the Atlantic to the American colonies, where it underwent further adaptations.

In the New World, mincemeat pie found a receptive audience. The colonists embraced the tradition of combining meat with fruits and spices, adapting the recipe to incorporate locally available ingredients. The addition of apples, a fruit abundant in the American colonies, became a hallmark of American mincemeat pies.

The Victorian era saw a resurgence of interest in mincemeat pie. With the Industrial Revolution improving transportation and making ingredients more accessible, the pie became a symbol of wealth and hospitality. Cookbooks of the time featured elaborate mincemeat recipes, reflecting the Victorian love for intricate and ornate dishes.

The late 19th century also witnessed the commercialization of mincemeat. Canned and jarred mincemeat fillings became widely available, simplifying the pie-making process for busy households. The convenience of ready-made mincemeat contributed to the widespread popularity of the dish, making it a staple on holiday tables across England and America.

The outbreak of World Wars I and II brought about a period of rationing and scarcity, challenging traditional recipes, including mincemeat pie. With meat, sugar, and other ingredients in short supply, creative home cooks adapted the recipe to make do with what was available.

Meat shortages led to the prominence of suet as a key ingredient, as it provided the necessary fat for flavor and texture. Rationing also influenced the sweeteners used, with alternatives like molasses and honey taking the place of refined sugar. Despite the challenges, mincemeat pies remained a symbol of continuity and tradition during challenging times.

The post-war period brought about an era of prosperity and convenience. With the advent of refrigeration and a burgeoning food industry, the time-consuming process of preparing mincemeat from scratch became less common. Ready-made mincemeat fillings, often fortified with brandy or rum for flavor, gained popularity as a convenient alternative.

Supermarkets stocked shelves with pre-packaged mincemeat, making it easier for home cooks to create the beloved pie without the labor-intensive process of mincing meat and preparing the filling from scratch. This shift in consumption reflected broader trends in post-war society, where convenience and time-saving became increasingly valued.

In the latter half of the 20th century and into the 21st century, mincemeat pie has continued to evolve. While the traditional recipe persists, there has been a growing interest in exploring variations to suit dietary preferences and culinary creativity.

Vegetarian and vegan mincemeat recipes have gained popularity, replacing traditional meat and suet with ingredients like apples, dried fruits, and nuts. These adaptations reflect contemporary concerns about health, ethical eating, and environmental sustainability.

Mincemeat pie maintains its cultural significance as a festive treat, particularly during the holiday season. In both England and America, it remains a staple on Christmas tables, symbolizing warmth, tradition, and the joy of shared meals.

Medieval Mincemeat Pie

Ingredients:

For the Mincemeat Filling:

• 1 pound coarsely ground beef

• 1 cup raisins

• 1 cup currants

• 1/2 cup chopped dried apricots

• 1/2 cup chopped dried figs

• 1/2 cup chopped dates

• 1/2 cup chopped prunes

• 1/2 cup honey

• 1/2 cup red wine

• 1/4 cup apple cider vinegar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground black pepper

• Pinch of salt

For the Pie Crust:

• 2 1/2 cups all-purpose flour

• 1 cup unsalted butter, cold and cut into small cubes

• 1/4 cup granulated sugar

• 1/2 teaspoon salt

• 1/4 to 1/2 cup ice water

Instructions:

1. Prepare the Mincemeat Filling:

• In a large mixing bowl, combine the coarsely ground beef, raisins, currants, chopped apricots, figs, dates, and prunes.

• In a saucepan over low heat, mix together honey, red wine, apple cider vinegar, ground cinnamon, ground cloves, ground nutmeg, ground ginger, black pepper, and a pinch of salt.

• Bring the mixture to a simmer and let it cook for about 5-7 minutes, stirring occasionally, until the dried fruits have absorbed some of the liquid.

• Pour the liquid mixture over the meat and fruit mixture, stirring well to combine.

• Let the mincemeat mixture cool to room temperature.

2. Make the Pie Crust:

• In a large mixing bowl, combine the flour, sugar, and salt.

• Add the cold, cubed butter to the flour mixture.

• Use a pastry cutter or your hands to incorporate the butter into the flour until the mixture resembles coarse crumbs.

• Gradually add ice water, 1 tablespoon at a time, and mix until the dough just comes together.

• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Assemble the Pie:

• Preheat the oven to 375°F (190°C).

• Divide the chilled pie crust dough in half.

• Roll out one half on a floured surface and line a pie dish with the rolled-out dough.

• Spoon the cooled mincemeat filling into the pie crust.

• Roll out the second half of the dough and place it over the filling, crimping the edges to seal the pie.

• Cut a few slits in the top crust to allow steam to escape.

4. Bake the Pie:

• Place the pie in the preheated oven and bake for 40-45 minutes or until the crust is golden brown.

• Allow the pie to cool before serving.

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