Mincemeat pie
Yield: 8 to 10 servings (filling recipe makes 2 pies) • 2 large Granny Smith apples, peeled, cored
and chopped
• 1 cup apple cider
• 1 cup candied red cherries
• ª cup dark brown sugar
• ½ cup dried apricots, chopped
• ½ cup dried cherries
• ½ cup dried cranberries
• ½ cup dried currants
• ½ cup dried figs, chopped
• 1 tablespoon finely grated orange zest
• 1 cup fresh orange juice
• ½ cup golden raisins
• ½ cup raisins
• 4 tablespoons (½ stick) unsalted butter
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon • ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup dark rum
• 1 double pie crust, recipe follows or store-bought • 1 egg, optional
Note: For best results, make filling 1 to 2 days before baking pie.
Directions:
1. Simmer apples, apple cider, candied cherries, brown sugar, apricots, dried cherries, cranberries, currants, figs, orange zest, orange juice,
golden raisins, raisins, butter, allspice, cinnamon, ginger, nutmeg, cloves, salt and rum in a medium pot over medium heat and cook, stirring occasionally, until almost all of the liquid is evaporated, 25 to 30 minutes. Transfer to a medium bowl, cover and chill 24 to 48 hours to let flavors develop. Filling may be frozen for up to 3 months.
2. Preheat oven to 400 degrees.
3. Roll out crusts to ¹⁄8-inch thick, if needed. Place 1 crust — the larger one if using homemade — on the bottom of a 9-inch pie pan. Spread half of the filling over it (refrigerate and use the other half for another pie or use as jam and serve with goat cheese on crackers or small pieces of toast). Place the other crust on top and crimp edges or press fork around edge
to seal crusts. Cut several vent slits in top crust and a small hole in the center. If desired, beat egg with 1 tablespoon water and brush over top crust (you will not need the entire mixture).
4. Bake on the middle rack in the oven until golden brown and the filling can be seen bubbling inside, about 45 minutes to 1 hour. Cool on a wire rack at least 1 hour before serving.
Per serving (based on 10): 455 calories; 24 g fat; 13 g saturated fat; 52 mg cholesterol; 6 g protein; 57 g carbohydrate; 25 g sugar; 4 g fiber; 273 mg sodium; 31 mg calcium
—Filling recipe by Rick Martinez in Bon Appetit