Mincemeat pie likely had its beginnings during medieval times when spiced meat dishes were the order of the day and served as the main meal rather than dessert. It is probable that the Pennsylvania Germans learned this recipe from their English neighbors. Mincemeat pie fits well the needs of German farmers—it is a hearty meal; the meat was a by-product from home-butchering; the additional fruits could be varied according to the dried or canned supply that was in the attic or cellar. One grandmother remembers, “We’d eat it at butchering time. But Mom canned the mincemeat so we could have it anytime. Now I think I can’t make it because we don’t butcher. You see, Mom would cook the beef bones and then pick off the last bits of meat. Using the bones gave the meat and broth a full flavor you don’t get otherwise, and it used up every corner of the meat!”