This recipe was clipped from a magazine, no date showing but I’d guess the 1980’s. Recipe is typed below along with a scanned copy of the original.

MINCEMEAT PIE

Pastry for a 9-in. double-crust pie
3 1/2 cups mincemeat (see recipe below)
1 1/2 cups chopped, peeled, and cored apples

MINCEMEAT PIE

Preheat oven to 450°F. Line a 9-in. pie plate with pastry. Fill with mincemeat and apples. Cover with other half of pastry. Bake at 450° for 10 minutes, then 30 to 40 minutes at 350°. Makes 6 servings.

MINCEMEAT

1 lb. stewing beef
12 oz. cooked tongue, finely chopped
1/4 lb. suet, finely chopped
1 cup seedless raisins
1 cup light raisins
1 cup dried currants
1 cup cider
3/4 cup sugar
1 cup (8 oz.) mixed candied fruit
1/2 cup strawberry jam
1/2 cup peach preserves
1 lemon, rind and juice
1 orange, rind and juice
1 1/2 teaspoons nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon salt
1/2 teaspoon mace
1/4 teaspoon ground cloves

Simmer beef in water to cover until tender. Remove from liquid, cool, then put through coarse blade of food grinder or chop very fine. Add remaining ingredients. Gently boil for 1 1/2 hours. Makes 7 cups.