They belong your holiday dessert table.
Americans continued to make mince pies through the 1950s—they were included in home economics class curriculums and also fed to Allied Forces during World War II—but no one knows exactly when or why mince pies fell out of favor in the United States. Was it an aversion to dried fruit, a consequence of Prohibition, or just a branding issue? I posed the question to British cookbook author Nigella Lawson.
Although they’re no longer widely consumed in America, mince pies remain very popular in Britain. The pies were once made with beef or lamb, as well as suet , but Ysewijn notes that the transition to meat-free mince pies occurred in the 1870s, when dining styles began to change. As smaller tins and tart molds became more widely available, the pies became more petite, and today, they’re dainty morsels you can finish in a bite or two.
For many Brits, the first mince pie signals the arrival of Christmas. For Lawson, “it wouldn’t feel right to go through the season without eating one.” Asked if it was worth making mincemeat—that is, mince pie filling—at home, Lawson told me, “Mincemeat is the easiest thing in the world to make: you’re just putting dried fruit, citrus juice, spice, and booze in a pan…. And I’d say that even those who don’t consider themselves bakers often make their own mince pies at Christmas.
Encouraged by Lawson’s words and eager to add some holiday cheer to my dreary apartment, I decided to make some mince pies on a cold November evening. I tossed an assortment of dried fruit and diced fresh apples with ground cinnamon, mace, cloves, nutmeg, and ginger, then soaked it all in heady brandy. I allowed the fruit to plump up overnight, and the next day, I gently spooned the fruit into mini pie shells and baked them until golden brown. It was just as easy as Lawson promised.
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Why Some Women Don\u2019t Have Orgasms\u003cp\u003e\n\tNicole Audrey Spector is a writer, editor, and author based in Los Angeles by way of Brooklyn. Her work has appeared in Vogue, the Atlantic, Vice, The New Yorker and more. She's a frequent contributor to NBC News and Publishers Weekly. Her 2013 debut novel, 'Fifty Shades of Dorian Gray' received laudatory blurbs from the likes of Fred Armisen and Ken Kalfus, and was published in the US, UK, France, and Russia. Follow her on Twitter NicoleSpector\n\u003c/p\u003e
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