Modern Mincemeat Pie

Name: Modern Mincemeat Pie
Total time: PT0D0H0M
Yield: makes 1 Pie
Ingredients: ⅔ cups raisins; ⅔ cups golden raisins; ⅔ cups currants; ⅔ cups packed dark brown sugar; ½ cups finely chopped blanched almonds; ½ cups finely chopped mixed candied citrus peel; ¼ finely chopped beef suet; 3 tbsp. cognac; 1½ tbsp. dark rum; 1 tsp. grated orange zest; ¼ tsp. grated nutmeg; ⅛ tsp. ground cloves; ⅛ tsp. ground cinnamon; pinches of ground mace; pinches of ginger; 1 granny smith apple, cored and finely chopped; Grated zest and juice of 1 lemon; Pie Dough

Serves
makes 1 Pie

ANDRÉ BARANOWSKI

The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis (Weidenfeld & Nicolson, 2002). The mincemeat filling should be prepared at least two days and preferably two weeks prior to the making of the pies so that the fruit can soften and the flavors can meld.

Ingredients

For the Filling

⅔ cups raisins
⅔ cups golden raisins
⅔ cups currants
⅔ cups packed dark brown sugar
½ cups finely chopped blanched almonds
½ cups finely chopped mixed candied citrus peel
¼ finely chopped beef suet
3 tbsp. cognac
1½ tbsp. dark rum
1 tsp. grated orange zest
¼ tsp. grated nutmeg
⅛ tsp. ground cloves
⅛ tsp. ground cinnamon
pinches of ground mace
pinches of ginger
1 granny smith apple, cored and finely chopped
Grated zest and juice of 1 lemon

For the Crust

Pie Dough

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Instructions

Step 1

In a bowl, combine raisins, golden raisins, currants, brown sugar, almonds, citrus peel, beef suet, cognac, rum, orange zest, nutmeg, clove, cinnamon, mace, ginger, apple, lemon zest, and lemon juice. Mix well.