Lemon Minced Pie- December 2017 Recipe of the Month

This recipe for Lemon Minced Pie comes from Maria Rundell‘s 1808 cookbook, A New System of Domestic Cookery. This recipe makes a delicious pie with a bright taste. It’s easy to make as long as you can find the rendered suet (the beef tallow from the cow’s kidney area). I purchased some online from James Townsend & Sons.

Lemon Minced Pie
1 lemon peel
1 large apple
1/4 cup suet
1/4 cup sugar
Juice of 1-2 lemons
1/2 cup raisins

1. Boil lemon peel for about 20 minutes then mince very fine.
2. Butter an 8-inch tart tin very well and place short paste in the bottom.
3. Mix all ingredients together and pour into pie.
4. Bake 400 degrees for about 20 minutes.
5. Cool completely before removing from the tart tin.

Short Paste for single crust
1 cup flour
6 tablespoons cold butter, cut into cubes
2-3 tablespoons ice water 10 minutes.

Cut flour into cold butter adding water sparingly. Continue to cut in until it forms a stiff dough suitable for rolling.

Enjoy!

Lorraine