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.
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
- 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.
- Transfer mixture to a 1-qt. jar. Cover and refrigerate for 2 days to 2 weeks.
- Make dough, prepare pie crust, and add filling, following the step-by-step-instructions here. Heat oven to 350°. Bake until golden, about 1 hour.