Today's prepared mincemeat fillings rarely include suet or meat, as they did in the seventeenth century, and can be found in grocery stores around the holidays. Before baking the pie, pierce the upper crust in a decorative pattern with a paring knife to allow steam to escape.
I made this last year for Christmas, and my boyfriend said it was the best he's ever had. Am making it again this year. I do believe Martha's Mincemeat Pie has become a new Christmas tradition. Thanks Martha!