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A mince pie (also mincemeat pie in North America, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin filled with mincemeat, being a mixture of fruit, spices and suet. [ a ] The pies are traditionally served during the Christmas season in much of the English-speaking world .
Mode — Stone and cut the raisins once or twice across, but do not chop them; wash, dry, and pick the currants free from stalks and grit, and mince the beef and suet, taking care the latter is chopped very fine; slice the citron and candied peel, grate the nutmeg, and pare, core, and mince the apples; mince the lemon-peel, strain the juice ...
A Scotch pie is a small, double-crust meat pie, traditionally filled with minced mutton (whereby also called a mutton pie) but now generally beef, sometimes lamb. [ 1 ] [ 2 ] It may also be known as a shell pie to differentiate it from other varieties of savoury pie , such as the steak pie , steak and kidney pie , steak-and-tattie (potato) pie ...
The Ecclefechan tart, which gained national prominence in late 2007 when the supermarket Sainsbury's promoted it as an alternative to mince pies at Christmas, and the tarts sold over 50,000 packs in November 2007. [10] The tart is a mixture of butter and dried fruits in a pastry shell. [11]
A rhubarb colonial pie. Pie in American cuisine evolved over centuries from savory game pies. When sugar became more widely available women began making simple sweet fillings with a handful of basic ingredients. By the 1920s and 1930s there was growing consensus that cookbooks needed to be updated for the modern electric kitchen.
The demand for her pies led to the formation of the company "Mrs. Smith's Delicious Home Made Pies, Inc." in 1925. [1] There were four Mrs. Smith's Pies bakeries serving the Northeast United States by 1930, including 2 bakeries in Pennsylvania: one in York, and one in the Logan neighborhood of Philadelphia.
As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. As plum pudding, it became widespread ...
The Fray Bentos brand is known for the manufacture and sale in the United Kingdom of a range of tinned meat pies such as steak and kidney and minced beef and onion. [1] [2] Since 2011, the brand in the UK has been owned by Baxters, who manufacture Fray Bentos products at their site at Fochabers in Scotland. [3]