Mincepmeat Pie
 
Prep time
Cook time
Total time
 
A traditional mincemeat pie
Author:
Recipe type: Pie
Cuisine: American
Serves: 8 slices
Ingredients
  • 1 recipe for a double-crust pie
  • • 2 Granny Smith apples, peeled and finely chopped
  • • ⅔ cup golden raisins
  • • ⅔ cup dark raisins
  • • ⅔ cup dried currants
  • • ½ cup packed dark brown sugar
  • • 2 oz shredded beef suet (1/2 cup)
  • • ¼ cup brandy
  • • 2 tablespoons fresh lemon juice
  • • 2 teaspoons finely grated fresh lemon zest
  • • 2 teaspoons finely grated fresh orange zest
  • • ½ teaspoon ground allspice
  • • ½ teaspoon ground nutmeg
  • 1 egg, beaten, for egg wash
  • sugar to sprinkle on top crust
Instructions
  1. Make mincemeat. Blend ingredients and store in an airtight container for 3 days. Stir occasionally.
  2. Put a baking sheet in middle of oven and preheat oven to 400°F.
  3. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Stir mincemeat, then spoon into shell. Chill pie while rolling out top.
  4. Roll out remaining disk into a 10-inch round on lightly floured surface. If making a lattice top, cut into 10 (1-inch-wide) strips with a fluted pastry wheel or a knife. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom crust, leaving a ½-inch overhang. Seal edges and crimp decoratively. Brush lattice and edge with some of egg and sprinkle with sugar.
  5. Bake until pastry is golden brown, 50 minutes to 1 hour. (If pastry rim gets too dark, tent with foil.) Cool 2 hours before serving. Pie will keep( chilled (on your back porch if you live in Madison Wisconsin!) for 4 days. Reheat at 350 degrees for 15 minutes before serving.
Recipe by People, Places and Pies at https://peopleplacespies.com/memories-christmas-grandmas-house-mincemeat-pie-munga/