Mince pie

Yield: 1 Servings

Measure Ingredient
2 pounds Granny Smith or other tart
(4 to 5 medium)
Firm apples
2 pounds McIntosh apples -- (5 to 6
Medium)
2 mediums Oranges
2 mediums Lemons
2½ cup Dark or golden raisins --
(one 15 or 16ounce
Package)
1⅔ cup Currants (one 12ounce
Package)
½ cup Diced candied orange peel
1¼ cup Light brown sugar
⅔ cup Dark rum or brandy
¼ cup Distilled white vinegar
8 tablespoons Unsalted butter -- (1
Stick)
1 teaspoon Freshly grated nutmeg
1 teaspoon Ground cinnamon
½ teaspoon Ground cloves
½ teaspoon Ground ginger
Double batch Sour Cream
Dough for a -- above
2 Crust pie
Egg Wash: 1 egg well beaten
With a pinch
Salt
2 teaspoons Sugar for finishing the top
The pies -- optional
Two 9inch Pyrex pie pans
For the Mincemeat (enough for 2 pies):

To make the filling, peel, halve and core the apples. Grate them coarsely by hand or in the food processor. Place the grated apples in a large nonreactive saucepan. Grate the zest of both the oranges and lemons, then squeeze both fruits and strain the juice and add it with the zest into the pan. Stir in the remaining ingredients. Bring to a simmer over low heat, stirring occasionally. Continue cooking for about 45 minutes longer, stirring often this scorches easily until the mixture is reduced to a thick, jamlike consistency. Let cool. Set racks at the middle and lowest levels of the oven and preheat to 400 degrees. Divide the double batch of dough into quarters. Roll one quarter out to form a bottom crust and arrange in pan. Repeat with the second piece. Spread half the mincemeat evenly in each crust.

Form the lattice top crusts. Flute the edge of the pies and carefully brush with egg wash. If you wish, sprinkle the top of each pie with sugar. Bake the pies for 15 minutes on the bottom rack of the oven.

Lower the temperature to 350 degrees and move the pies to the middle rack. Bake about 20 to 30 minutes longer, until the crust is a deep golden and the juices are just beginning to bubble up. Cool pies on racks and serve warm or at room temperature. Yield: two 9-inch pies Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A20 From: Jackie Bordelon <jbord@...

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