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.