Whatever happened to mince pie?

[JLibourel]

I'm talking about the meatless American variety, filled with chopped fruits, raisins and spices. Back when I was a kid and a young fellow, they were ubiquitous holiday season staples. I have noticed in recent years they have just vanished from the shelves. I was in the bakery department of a new, giant Whole Foods in my city getting pies and such for our Thanksgiving gathering, and I was told nobody buys 'em, nobody bakes 'em. Anybody have any idea why these delicious pies fell from favor and have all but vanished from American tables? I sure miss 'em!

 

[Huntsman]

I mean, my wife and I made a selection of mince a few years ago - both the full English with suet and the works, as well as the American style. They....were not that good. On the other hand, we've been making Panforte di Sienna, which is an Italian version with nuts that everyone just loves and we send slices out with cookies and cards for Christmas, Great with Madiera or Barolo Chinatto. It is denser than what you are thinking of, however, more like a nougat than a pie. If you have an Italian grocery near you I'd look for a Panforte there (not a Panettone).

~ H

 

[HORNS]

I was always fascinated by the brand of mincemeat that my grandmother used: None Such.

 

[emptym]

Our local grocery store has a small English foods section and I noticed that there were glass jars of mincemeat next to pie crusts there recently.

 

[Blake Stitched Blues]

I never even knew they used to be available in the US. We have them in every supermarket and corner shop from November onwards. I like them very much with brandy cream or butter.