MINCEMEAT (ENOUGH FOR 2
-PIES):
2 lb Granny Smith or other tart
-firm apples (4 to 5 medium)
2 lb McIntosh apples; (5 to 6
-medium)
2 md Oranges
2 md Lemons
2 1/2 c Dark or golden raisins; (one
-15 or 16ounce package)
1 2/3 c Currants (one 12ounce
-package)
1/2 c Diced candied orange peel
1 1/4 c Light brown sugar
2/3 c Dark rum or brandy
1/4 c Distilled white vinegar
8 tb Unsalted butter; (1 stick)
1 ts Freshly grated nutmeg
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground ginger
1 Double batch Sour Cream
-Dough for a 2-crust pie
-(see recipe)
EGG WASH
1 Egg well beaten with
1 pn Salt
OPTIONAL
2 ts Sugar for finishing the top
-of the pie
Use two 9inch Pyrex pie pans.
To make the filling, peel, halve and core the apples. Grate them coarsely
by hand or in the food processor. Place the grated apples in a large
nonreactive saucepan. Grate the zest of both the oranges and lemons, then
squeeze both fruits and strain the juice and add it with the zest into the
pan. Stir in the remaining ingredients. Bring to a simmer over low heat,
stirring occasionally. Continue cooking for about 45 minutes longer,
stirring often this scorches easily until the mixture is reduced to a
thick, jamlike consistency. Let cool. Set racks at the middle and lowest
levels of the oven and preheat to 400 degrees. Divide the double batch of
dough into quarters. Roll one quarter out to form a bottom crust and
arrange in pan. Repeat with the second piece. Spread half the mincemeat
evenly in each crust. Form the lattice top crusts. Flute the edge of the
pies and carefully brush with egg wash. If you wish, sprinkle the top of
each pie with sugar. Bake the pies for 15 minutes on the bottom rack of the
oven. Lower the temperature to 350 degrees and move the pies to the middle
rack. Bake about 20 to 30 minutes longer, until the crust is a deep golden
and the juices are just beginning to bubble up. Cool pies on racks and
serve warm or at room temperature. Yield: two 9-inch pies
Yields
1 Servings