Mincemeat Pie Recipe

Mincemeat Pie Recipe

  • 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
  • Pastry dough
  • 1 large egg, lightly beaten
  • 2 teaspoons granulated sugar
  • Accompaniment: whipped cream or premium vanilla ice cream
  1. Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days.
  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. 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.
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