Mincemeat Pie Recipe | Alton Brown

Ingredients

For the Mincemeat:

2 Granny Smith apples, peeled, cored, and quartered
8 ounces golden raisins
6 ounces dark brown sugar
4 ounces dried figs, roughly chopped
2 ounces dried cherries
2 ounces beef suet, chopped
1 ounce crystallized ginger, chopped
cup brandy
1 orange, zest and juice
1 lemon, zest and juice
teaspoon freshly grated nutmeg
teaspoon ground allspice
teaspoon ground clove

Cornmeal Crust:

12 ounces all-purpose flour, plus extra for dusting
2 ounces stone-ground cornmeal
1 ounces sugar, plus more for sprinkling
1 teaspoon table salt
8 ounces (2 sticks) unsalted butter, very cold
2 ounces apple cider (or apple juice)
2 ounces cold water
1 egg, beaten with 1 teaspoon water (for egg wash)

Instructions

Make the Mincemeat: Dive into this festive tradition with a burst of flavors that'll transport you straight to holiday cheer. Place apples, raisins, brown sugar, figs, cherries, suet, ginger, brandy, orange zest and juice, lemon zest and juice, nutmeg, allspice, and clove in a food processor. Pulse 8-10 times to chop evenly. Transfer to an airtight container and refrigerate for at least 3 days (or up to 6 months ahead). For a finer texture, grind apple, suet, and fruits through a meat grinder, then mix in the restor chop everything by hand for that personal touch.

Make the Cornmeal Crust: Get your hands in there for a buttery, crumbly delight. Whisk flour, cornmeal, sugar, and salt in a large bowl. Grate cold butter over the dry mix using a box grater's coarse side, then gently rub with fingers until crumbly. Add cider and water; fold with a spatula until it comes together (spritz more water if dry). Knead 5-6 times, shape into a disk, wrap in plastic, and chill 20 minutes. Your crust is now ready to cradle that spiced magic!

Assemble & Bake: Preheat oven to 400F. Divide chilled dough into 4 equal parts. Roll two pieces on parchment into 6-8 inch rounds, -inch thick. Spoon cup mincemeat in each center; fold edges up rustically around the filling. Brush edges with egg wash, sprinkle sugar, and slide on parchment to a half-sheet pan. Bake 30 minutes until golden. Repeat with remaining dough.
Full-Size Pie Option: Roll all dough into a 15-16 inch round, --inch thick. Spread 1 pounds mincemeat in center, leaving 2-3 inch border. Fold edges over, bake 35 minutes until golden. Cool 30+ minutes before slicing into warm, aromatic perfection that'll have everyone reaching for seconds.[1]