Traditional Mincemeat Pie

• 2 cups beef suet, finely chopped
• 3/4 cup currants
• 3/4 cup rump steak, finely chopped (about 3 oz)
• 1/2 cup raisins
• 1/2 cup dark brown sugar, firmly packed
• 2 tablespoons brandy
• 1 1/2 teaspoons candied citron peel, finely chopped
• 1 1/2 teaspoons candied orange peel, finely chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon grated nutmeg
• 1 1/2 granny smith apples (cored and finely chopped)
• 1/2 lemon, zest of, grated
• 1 double crust pie crust

1. Mix ingredients well.
2. Transfer to a 1-quart jar. Cover and refrigerate for at least two days and preferably for two weeks.
3. Make dough, prepare pie crust, and add filling.
4. Heat oven to 350 degrees. Bake until golden, about 1 hour.

beef suet, currants, rump steak, raisins, dark brown sugar, brandy, candied citron peel, candied orange peel, lemon juice, nutmeg, apples, lemon, crust pie crust

Taken from www.food.com/recipe/traditional-mincemeat-pie-342941 (may not work)