Mincemeat Pie

• 2 Granny Smith apples, peeled and finely chopped
• 2/3 cup golden raisins
• 2/3 cup dark raisins
• 2/3 cup dried currants
• 1/2 cup packed dark brown sugar
• 2 oz shredded beef suet (1/2 cup)
• 1/4 cup brandy
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated fresh lemon zest
• 2 teaspoons finely grated fresh orange zest
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• Pastry dough
• 1 large egg, lightly beaten
• 2 teaspoons granulated sugar
• Accompaniment: whipped cream or premium vanilla ice cream

1. Stir together all mincemeat ingredients.
2. Chill in an airtight container at least 3 days.
3. Put a baking sheet in middle of oven and preheat oven to 400F.
4. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity).
5. Stir mincemeat, then spoon into shell.
6. Chill pie while rolling out top.
7. Roll out remaining disk into a 10-inch round on lightly floured surface.
8. Cut into 10 (1-inch-wide) strips with a fluted pastry wheel or a knife.
9. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom crust, leaving a 1/2-inch overhang.
10. Seal edges and crimp decoratively.
11. Brush lattice and edge with some of egg and sprinkle with sugar.
12. Bake until pastry is golden brown, 50 minutes to 1 hour.
13. (If pastry rim gets too dark, tent with foil.)
14. Cool 2 hours before serving.

apples, golden raisins, dark raisins, currants, brown sugar, beef suet, brandy, lemon juice, lemon zest, orange zest, ground allspice, ground nutmeg, pastry dough, egg, sugar, accompaniment

Taken from www.epicurious.com/recipes/food/views/mincemeat-pie-104437 (may not work)