Traditional Mincemeat Pie

This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management.

Yield: makes one 9-inch pie

Time: 4 hr. (plus 2 days age the mincemeat)

For the Filling

2 cups finely chopped beef suet
¾ cup dried currants
¾ cup finely chopped rump steak (about 3 oz.)
½ cup raisins
½ cup packed dark brown sugar
2 Tbsp. brandy
1½ tsp. chopped candied citron peel
1½ tsp. chopped candied lemon peel
1½ tsp. chopped candied orange peel
1 tsp. fresh lemon juice, plus grated zest of ½ lemon
¼ tsp. grated nutmeg
1½ Granny Smith apples, cored and finely chopped

For the Crust

2¼ cups all-purpose flour, plus more for dusting
1 Tbsp. granulated sugar
1 tsp. kosher salt
12 Tbsp. cold unsalted butter, cubed
6 Tbsp. ice-cold water
1 large egg, lightly beaten

Instructions

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 ⅛-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 ⅛-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, preheat the oven to 350°F. Brush the pie with egg wash, then bake until golden, about 1 hour. Transfer to a wire rack and let cool completely.