Thanksgiving Day will be here in less than three weeks and I am beginning to buy the ingredients for our dinner. As I have written in past years, our dinner provides each person’s favorite dish including turkey and tofurky; cranberry sauce; broccoli and green peas; and rice and potatoes. In previous years the only pie has been pumpkin since it is everyone’s favorite. Everyone but me; my favorite has always been mincemeat pie. Sadly over the many years of hosting dinners, I have never had another diner want any mincemeat pie. I stopped baking them since I can’t eat a whole pie by myself.
Growing up I always chose mincemeat pie and now figure it was on the table because of a tradition coming from my English great grandmother. I loved its lattice top which I learned to make by age 12. I liked its bite, provided by the brandy. It wasn’t too sweet and it made a fitting end to the turkey dinner. Some other adults ate it also. The taste was too strong for my younger siblings, though.
This year I invited some friends to come over for pie on Thanksgiving. When I asked one of them what were his favorite pies, he replied pumpkin, pecan and MINCEMEAT! I was ecstatic. A fellow mincemeat fan. Now I had a reason to make the pie I had been missing for years. The only problem I immediately encountered was the lack of mincemeat in any local grocery stores. Apparently it has fallen out of favor in general.
I actually had to resort to mail order! A jar of brandy flavored mincemeat filling should arrive on my doorstep in plenty of time to make a pie. I can’t wait.