A traditional and flavorful mincemeat pie, perfect for holiday gatherings, featuring a rich blend of fruit, spices, and a touch of brandy.
Preparation time
30min
Cooking time
50min
Ingredients
8 Servings
- 2 apples
- 120 ml brandy
- 200 g brown sugar
- 100 g candied citrus peel
- 1 tsp cinnamon
- 200 g currants
- 500 g lean beef
- 2 lemons
- 1 tsp mixed spice
- 1 tsp nutmeg
- 2 oranges
- 2 pie crusts
- 200 g raisins
- 250 g suet
Directions
Step 1
In a large bowl, combine the finely chopped beef, shredded suet, raisins, currants, and brown sugar.
Step 2
Add the peeled and finely chopped apples, candied citrus peel, zest and juice of the lemons and oranges, and brandy to the mixture.
Step 3
Stir in the mixed spice, ground cinnamon, and ground nutmeg until well combined.
Step 4
Cover the bowl and let the mixture sit in the refrigerator for at least 24 hours to allow the flavors to meld.
Step 5
Preheat your oven to 180°C (350°F).
Step 6
Roll out one of the pie crusts and line a 9-inch pie dish with it.
Step 7
Fill the pie crust with the mincemeat mixture, spreading it evenly.
Step 8
Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal the pie.
Step 9
Cut a few slits in the top crust to allow steam to escape.
Step 10
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown.
Step 11
Allow the pie to cool before serving. Enjoy your classic mincemeat pie!