Modern Mincemeat Pie
Credit: André Baranowski
FOR THE FILLING:
2⁄3 cup raisins
2⁄3 cup golden raisins
2⁄3 cup currants
2⁄3 cup packed dark brown sugar
1⁄2 cup finely chopped blanched almonds
1⁄2 cup finely chopped mixed
candied citrus peel
1⁄4 cup finely chopped beef suet
3 tbsp. cognac
1 1⁄2 tbsp. dark rum
1 tsp. grated orange zest
1⁄4 tsp. grated nutmeg
1⁄8 tsp. ground cloves
1⁄8 tsp. ground cinnamon
Pinch of ground mace
Pinch of ginger
1 granny smith apple, cored and
finely chopped
Grated zest and juice of 1 lemon
FOR THE CRUST:
Pie Dough
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.
2. Transfer mixture to a 1-qt. jar. Cover and refrigerate for 2 days to 2 weeks.
3. Make dough, prepare pie crust, and add filling, following the step-by-step-instructions here. Heat oven to 350¢ª. Bake until golden, about 1 hour.
MAKES 1 PIE
.jpg)
And ebappel, beef suet is not meat, it's fat. No, this is not a vegetarian recipe, but strictly speaking, it is meatless, because meat=muscle tissue, not fat.
For a history of mince pie and a fascinating description of its intense excesses, including quantities of meat, fat, and alcohol, as well as its wild popularity in the U.S. until the 1930s, by a modern man who made it the old-fashioned way, see
http://www.chicagoreader.com/chicago/mince-pie-the-real-american-pie/Content?oid=1267308