- 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.
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.