Active Time: 90 minutes
Total Time: 3 days
Servings: 8
Ingredients
Mincemeat filling
2 Granny Smith apples, peeled, finely chopped
⅔ cup dark raisins
⅔ cup golden raisins
⅔ cup dried currants
½ cup (packed; 105 g) dark brown sugar
½ cup (1 stick) unsalted butter, cut into small pieces
¼ cup brandy
2 tsp. finely grated fresh lemon zest
2 Tbsp. fresh lemon juice
2 tsp. finely grated fresh orange zest
½ tsp. ground allspice
½ tsp. ground nutmeg
Pie and assembly
2 disks Pastry Dough
All-purpose flour, for surface
1 large egg, lightly beaten
2 tsp. granulated sugar
Sweetened whipped cream or vanilla ice cream, for serving
Instructions
Step 1
In a large airtight container, toss 2 Granny Smith apples, peeled, finely chopped, ⅔ cup dark raisins, ⅔ cup golden raisins, ⅔ cup dried currants, ½ cup (packed; 105 g) dark brown sugar, ½ cup (1 stick) unsalted butter, ¼ cup brandy, 2 tsp. finely grated fresh lemon zest, 2 Tbsp. fresh lemon juice, 2 tsp. finely grated fresh orange zest, ½ tsp. ground allspice, and ½ tsp. ground nutmeg. Cover and chill at least 3 days.
Do ahead: Mincemeat can be made 3 months ahead; keep chilled.
Pie and Assembly
Step 2
Place a baking sheet in middle of oven; preheat oven to 400°F.
Step 3
Roll out 1 disk of pastry dough (keep remaining disk chilled) on a lightly floured surface into a 13″ round and unfurl into a 9″ glass pie plate (4-cup capacity). Stir mincemeat, then spoon into pie shell. Chill pie while rolling out top.
Step 4
Roll out remaining disk into a 10″ round on lightly floured surface. Cut into 10 (1″-wide) strips with a fluted pastry wheel or a knife. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom pie crust, leaving a ½” overhang. Seal edges and crimp decoratively. Brush lattice and edge with egg wash made from 1 large egg, lightly beaten, and sprinkle with 2 tsp. granulated sugar.
Step 5
Transfer pie dish to hot baking sheet and bake until pastry is golden brown, 50 minutes to 1 hour. (If the edges of the pie crust get too dark, tent with foil.) Cool on a wire rack at least 2 hours before serving.
Do ahead: Pie can be baked 4 days in advance; after cooking, cover and chill. Bring to room temperature or reheat before serving.
Source: epicurious.com
