Mincemeat PIE

Ingredients

• 1 ½ cups raisins
• 4 Granny Smith apples or a combination of apples and green tomatoes (3 cups)
• Finely grated zest of 1 orange
• ½ cup orange juice
• ½ cup apple cider or other fruit juice
• ¾ cup sugar
• ¼ teaspoon each ground cinnamon and cloves
• 3 tablespoons finely crushed soda crackers
• (1 tablespoon brandy)
• Hide ingredients for Basic Pie or Pastry Dough or All-Butter Pie or Pastry Dough 1 Basic Pie or Pastry Dough or All-Butter Pie or Pastry Dough (opens in new tab) Basic Pie or Pastry Dough or All-Butter Pie or Pastry Dough
  • 2 ½ cups (315g) all-purpose flour
  • (1 teaspoon sugar, for sweet pies)
  • ½ teaspoon salt
  • ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces
  • 3 tablespoons (45g) cold butter, cut into cubes
  • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
  • 1 to 3 teaspoons ice water

  Sub-recipe steps

  1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
  2. Have ready: ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces; 3 tablespoons (45g) cold butter, cut into cubes
  3. If mixing the dough by hand, place half of the cubes on the flour mixture and using a pastry blender or fingertips, lightly work it in until it has the consistency of oats. Add the remaining pieces of fat and rub into the flour, flattening them between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until most of it is in pea-sized pieces. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
  4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
  5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
• (1 large egg, beaten with 1 teaspoon water)
• 2 Granny Smith apples, cored and chopped
• ½ cup ground or chopped beef suet
• ½ cup raisins, chopped
• ½ cup dried currants
• ½ cup chopped toasted walnuts
• ½ cup packed brown sugar
• (¼ cup chopped candied citron)
• (¼ cup chopped candied orange peel)
• (¼ cup chopped candied lemon peel)
• ¼ cup brandy
• Finely grated zest and juice of 1 lemon
• Finely grated zest of 1 orange
• 1 teaspoon ground cinnamon
• (½ teaspoon ground mace)
• (½ teaspoon ground coriander)
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• ¼ teaspoon black pepper
• ¼ teaspoon grated or ground nutmeg