- Measurements can be varied a little for apples and meat. Utensils needed: grinder with two plates if possible, 8-10 quart roaster that will fit into your oven, a pair of kitchen scales or accurate bathroom scale is helpful.
- Day One:
- Buy 1 1/2 lbs. chuck roast. It should have about a half cupful of fat on it. (A larger piece can be bought and only part used for this.) Venison is useable. Also buy: 8 to 9 lbs. (2/3 peck) Red Delicious apples (These do not cook up, and look nice.) and other ingredients listed below.
- Cook beef with 2 1/2 cups water; cover, simmer 2 1/2 hours or until done. Cool well or overnight. 1/8 – 1/4? fat on broth is all right.
- Day Two:
- Grind beef using plate with holes about size of very small peas. Refrigerate until needed.
- Pare apples. Cut into quarters and core. Grind apples with plate that has holes about size of large peas or kidney beans. Save juice that may drip from grinder. Include with pieces and work until you have 6 lbs. or 12 cups. Put into roaster.
- Add ground beef and broth to roaster.
- Add the following to roaster:
- 1 1/2 lbs. or 3 cups brown sugar
- 1 1/2 lbs. or 3 cups raisins
- 1 cup vinegar
- Mix in small bowl and add:
- 5 teaspoons cinnamon
- 1 1/4 teaspoons ground cloves
- 1 1/2 teaspoons ground allspice
- 3 tablespoons cornstarch
- 1 tablespoon salt
Bake in 350° oven with lid on about two hours. Stir every half hour. Done when apples turn quite a bit darker after lid is removed a few minutes. Should have thickness of applesauce. Remove from oven and cool.
Freeze the amount you desire for each pie in appropriate containers leaving head space. This will also keep in refrigerator a long time. Makes 16 to 18 cups.
Alice Rohrer, 81
North Lima, Ohio