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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Suet gives a rich flavor and dense texture to mincemeat. We strongly recommend the Atora brand to avoid the overly beefy flavor you get from poor-quality suet. You may also substitute 4 tablespoons melted butter. Active time: 1 1/2 hr Start to finish: 3 days Ingredients:
2 granny smith apples, peeled and finely chopped |
2/3 cup golden raisins |
2/3 cup dark raisins |
2/3 cup dried currants |
1/2 cup packed dark brown sugar |
2 oz shredded beef suet (1/2 cup) |
1/4 cup brandy |
2 tablespoons fresh lemon juice |
2 teaspoons finely grated fresh lemon zest |
2 teaspoons finely grated fresh orange zest |
1/2 teaspoon ground allspice |
1/2 teaspoon ground nutmeg |
1 large egg, lightly beaten |
2 teaspoons granulated sugar |
accompaniment: whipped cream or premium vanilla ice cream |
Directions:
1. Make mincemeat: Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days.
2. Make pie: 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. 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 1/2-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.
6. Cooks' notes: ·Mincemeat keeps, chilled, 3 months. ·Pie keeps, covered and chilled, 4 days. Bring to room temperature or reheat before serving.
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