Apple Mincemeat Pie Recipe
1 recipe double-crust pie dough
4 large baking apples (such as Pippin or Granny Smith), peeled, cored and sliced
1/2 C. packed light or dark brown sugar
1/2 C. golden raisins
1/2 C. dried currants
1/2 C. dried cranberries
1/4 C. unsulfured molasses
1/4 C. dark rum
1 T. all-purpose flour
Grated zest of 1 large orange
Grated zest of 1 large lemon
1/4 t. ground allspice
1/4 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. freshly grated nutmeg
Make the pie dough and divide it into 2 discs, one slightly larger than the other. Wrap and refrigerate while making the mincemeat.
In a food processor fitted with the metal blade, pulse the apples with all of the remaining ingredients until coarsely chopped and blended together, 8 to 10 pulses.
On a lightly floured work surface, roll out the larger disc of dough into a 12-inch round. Fit the dough onto a 9-inch pie pan, letting the dough hang over the edge. Trim the dough to a 1-inch overhang. Spread the mincemeat in the shell.
Roll out the remaining dough into a Þ-inch-thick round about 10 inches in diameter. Cut out 20 1/2-inch-wide strips and arrange the strips in a lattice pattern on the mincemeat. Fold the overhanging dough over to enclose the strips, and flute. Refrigerate for 15 minutes.
Meanwhile, position a rack in the bottom third of the oven and preheat to 375° F. Bake the pie for 15 minutes. Reduce the oven temperature to 350° F. and continue baking until the top is golden and the filling is bubbling, 50 minutes to 1 hour.
Transfer to a wire cooling rack. Let stand until warm, or cool completely. (The pie can be made, covered and refrigerated for up to 2 days. Reheat before serving, if possible.) Serve warm or at room temperature.
Makes one 9-inch pie (enough for 8 servings)
This recipe comes from Berkeley resident Carolyn Beth Weil. It appears in "The Baker's Dozen Cookbook."
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