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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Old-fashioned mincemeat contained tiny bits of meat and/or beef suet, a type of fat. This modern, meatless version is a great mix of apples, dried fruits, and warming spices. Ingredients:
2 12-inch round pie crusts |
1 1/2 pounds granny smith apples (about 3 large), peeled, quartered, cored, cut into 1/2-inch cubes |
1 cup dried currants |
3/4 cup golden raisins |
3/4 cup sweetened dried cranberries |
3/4 cup diced dried apricots |
1/2 cup dried tart or sweet cherries |
1 cup sugar |
2 tablespoons mild-flavored (light) molasses |
2 tablespoons dark rum |
2 tablespoons brandy |
2 tablespoons cornstarch |
2 tablespoons (1/4 stick) unsalted butter |
1 teaspoon finely grated orange peel |
3/4 teaspoon finely grated lemon peel |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
large pinch of ground cloves |
large pinch of fine sea salt |
1 tablespoon heavy whipping cream |
1 tablespoon sugar |
Directions:
1. For crust: Place crusts on 2 rimless baking sheets and chill while preparing filling.
2. For filling: Place 1/3 of apples in processor. Using on/off turns, chop into small pieces. Transfer chopped apples to large saucepan. Repeat chopping remaining apples in 2 more batches in processor; add to saucepan. Place all dried fruit in processor. Using on/off turns, chop until beginning to stick together. Add dried fruits to saucepan with apples. Add sugar, molasses, rum, brandy, cornstarch, butter, orange peel, lemon peel, spices, and sea salt; stir to blend. Simmer over medium-low heat until mixture is very thick, stirring often to prevent scorching, 10 to 12 minutes. Remove from heat. Transfer pie filling to large bowl and cool completely, about 1 hour.
3. Position rack in bottom third of oven; preheat to 375°F. Transfer 1 crust to 9-inch glass pie dish, leaving dough overhang. Spread cooled filling in crust. Cut second crust into 1/2-inch-wide strips. Arrange 6 dough strips atop filling, spacing 1 inch apart. Place 6 dough strips at 45-degree angle to first strips, forming diamond lattice pattern. Trim strip ends even with bottom crust. Fold crust edge and strips in; press edge with tines of fork to seal. (Feeling ambitious? Click here for tips on making a woven lattice crust.) Whisk cream and sugar in small bowl to blend for glaze. Brush glaze over lattice.
4. Bake pie 15 minutes. Reduce oven temperature to 350°F and continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Transfer pie to rack and cool completely for filling to set. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 2 hours before serving. If desired, rewarm pie in 325°F oven 10 to 15 minutes before serving.
5. Serve pie warm or at room temperature.
6. Per serving: 669.6 kcal calories, 34.6 % calories from fat, 25.8 g fat, 16.2 g saturated fat, 70.1 mg cholesterol, 108.8 g carbohydrates, 4.2 g dietary fiber, 75.7 total sugars, 104.7 net carbohydrates, 4.6 g protein Nutritional analysis provided by Bon Appétit
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