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