Homemade Mincemeat Pie

Sure, you can pick up mincemeat at your local grocery store for this delectable holiday pie, but once you’ve enjoyed the rich flavours of homemade mincemeat, you may never buy another jar again.

MAKES: one 9-inch double-crust pie; 10 servings

PREP TIME: 30 minutes

CHILLING TIME: 30 minutes

COOKING TIME:55 to 60 minutes

INGREDIENTS:

• 2 large Golden Delicious apples, peeled, cored and cut into ½-inch pieces
• 1 ½ cups fresh or frozen cranberries
• ½ cup firmly packed dark brown sugar
• ½ cup golden raisins
• ½ cup sultana raisins
• ½ cup currants
• ½ cup dried cranberries
• ¼ cup unsalted butter, softened
• ¼ cup apple juice
• ¼ cup brandy or dark rum
• 1 Tbsp finely grated lemon zest (1 to 2 lemons)
• 2 Tbsp freshly squeezed lemon juice
• 2 Tbsp cornstarch
• 1 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• ½ tsp ground allspice
• ¼ tsp ground cloves
• 1 batch of Perfect Pastry
• Egg Wash (1 large egg whisked with 1 Tbsp water)

INSTRUCTIONS:

1. In a large, heavy-bottomed saucepan, mix together the apples, fresh or frozen cranberries, sugar, golden and sultana raisins, currants, dried cranberries, butter, apple juice, brandy, lemon zest and juice, cornstarch and spices.
2. Bring to a simmer over medium-low heat. Cook, uncovered and stirring often, until the apples are soft, the fresh or frozen cranberries have popped, and the mixture thickens, about 20 minutes. Remove from the heat and let cool completely.
3. Divide the pastry in half and shape each piece into a disc. On a lightly floured work surface, roll out one piece of pastry to a 13-inch disc about ¼ inch thick.
4. Roll the pastry around the rolling pin, then place it in a deep 9-inch pie dish.
5. Roll out the second piece of pastry to the same dimensions. Cut out and reserve a ¾-inch circle from the center.
6. Fill the pie shell with the cooled mincemeat. Brush the edge of the crust with the egg wash. Cover the pie with the second piece of pastry. Trim the edges, leaving a ½-inch overhang. Fold the extra pastry under and crimp the edges to seal it.
7. On a lightly floured work surface, reroll the small, reserved piece of pastry. Cut out leaf shapes to decorate the pie. Stick the leaves to the pie with egg wash, then brush egg wash all over the top of the pie. Refrigerate for 30 minutes.
8. When ready to bake, preheat the oven to 375ºF.
9. Bake the pie until the pastry is golden brown and the filling is hot and bubbling, 35 to 40 minutes. Let the pie cool slightly on a wire rack. Serve warm or at room temperature.