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Mincemeat Pie

Tim Dineen

  • 2 apples, peeled and chopped
  • 1 cup golden raisins
  • 1 cup dark raisins
  • 1 cup dried currants
  • 1 cup chopped walnuts or pecans
  • 1/2 cup packed brown sugar
  • 2 oz shredded beef suet (1/2 cup) (or 4 oz butter)
  • 1/2 cup brandy
  • 2 tbsp lemon juice
  • 2 tsp minced lemon zest
  • 2 tsp minced orange zest
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1/2 tsp ginger

Dough for double crust pie.
Blend together all mincemeat ingredients in large pan.  Cook on low heat until thick.  Cool, then refrigerate.

To assemble:
Preheat oven to 400°F.Place sheetpan in oven on middle rack.
Roll out dough  on a lightly floured surface into a 13-inch round and fit into a 10-inch glass pie plate. Spoon mincemeat into shell.
Top with second crust and crimp edges.  Cut steam holes in crust.
Bake until pastry is golden brown, 50 minutes to 1 hour.

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