MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Traditional Mincemeat Pie
Categories: Pies, Pastry, Desserts, Beef, Fruits
Yield: 6 servings

MMMMM--------------------------FILLING-------------------------------
2 c Fine chopped beef suet
3/4 c Dried currants
3/4 c Fine chopped rump steak
1/2 c Raisins
1/2 c Packed dark brown sugar
2 tb Brandy
1 1/2 ts Chopped candied citron peel
1 1/2 ts Chopped candied lemon peel
1 1/2 ts Chopped candied orange peel
1 ts Fresh lemon juice
Grated zest of 1/2 lemon
1/4 ts Grated nutmeg
1 1/2 Granny Smith apples; cored,
- fine chopped

MMMMM---------------------------CRUST--------------------------------
2 1/4 c A-P flour; more for dusting
1 tb Granulated sugar
1 ts Kosher salt
12 tb Cold unsalted butter; diced
6 tb Ice-cold water
1 lg Egg; lightly beaten

MAKE THE FILLING: In a medium bowl, combine the beef
suet, currants, rump steak, raisins, brown sugar,
brandy, candied citrus peels, lemon juice and zest,
nutmeg, and apples. Mix well.

Transfer the mixture to a 1-quart jar. Cover and
refrigerate for at least 2 days and up to 2 weeks.

MAKE THE CRUST: In a bowl, whisk together the flour,
sugar, and salt. Using a dough blender, two forks, or
your fingers, cut the butter into the flour mixture,
forming pea-size crumbles. Add the water; work the dough
until smooth but with visible flecks of butter.
(Alternatively, pulse the ingredients in a food
processor.) Divide the dough in half and flatten into
disks. Wrap the disks in plastic; refrigerate for at
least 1 hour before using.

When ready to bake, remove one of the disks of dough to
a lightly floured work surface, and let it rest at room
temperature for about 5 minutes, or until still chilled
but pliable. Using a lightly floured rolling pin, roll
out the disk into a ?-inch-thick round, rotating often
and flouring the surface more as needed to prevent
sticking. Carefully transfer the dough to a 9-inch pie
plate, pressing gently against the sides and bottom to
fit. Roll out the remaining disk of dough into a
?-inch-thick round using the same method. Transfer the
filling to the pie shell, brush the edges with water,
and cover the pie with the top crust. Trim excess,
leaving a 1-inch overhang. Fold the top edge over the
bottom crust to seal, and crimp as desired. Cut a few
steam vents in the top crust, then refrigerate the pie
for 1 hour.

Meanwhile, set the oven @ 350ºF/175ºC.

Brush the pie with egg wash, then bake until golden,
about 1 hour. Transfer to a wire rack and let cool
completely.

Yield: makes one 9-inch pie

RECIPE FROM: https://www.saveur.com

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... "He is no lawyer who cannot take both sides of an issue." - Jasper Gullo Esq

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