MINCEMEAT PIE

Mincemeat Pie image

Yield Makes 8 servings

Number Of Ingredients 18

For mincemeat
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
For pie
Pastry dough
1 large egg, lightly beaten
2 teaspoons granulated sugar
Accompaniment: whipped cream or premium vanilla ice cream

Steps:

Make mincemeat:
Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days.
Make pie:
Put a baking sheet in middle of oven and preheat oven to 400°F.
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.
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.
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.