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How moist should mince meat filling be? (Making the pie now, would like a quick answer).

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Right now my Mom and I are making a mincemeat pie. I used this recipe: http://www.davidlebovitz.com/2008/11/...

This is the first time we've done this neither of us know. My Mom thinks the filling has far to much liquid in it. What is your advice?

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  1. How much liquid are you looking at? When I make mincemeat pie it's pretty much on the chunky side with not a lot of liquid at all.

    2 Replies
    1. re: DiningDiva

      Well there is some on the top and it looks pretty over soaked.

      1. re: YAYME

        I'd drain some off, it shouldn't be a watery pie

    2. It's probably too late for you, but for anyone else making mincemeat, you really need to age it before using it to fill a pie. I made some about two weeks ago, and it took a week in the fridge for the fruit to absorb the liquid and swell up. Aging also greatly improves the flavor and mellows the alcohol bite, if you used any.

      2 Replies
        1. re: Isolda

          Well I made the pies, my Mom thinks they taste okay. So do I. Hmmm... we'll see.