Modern Mincemeat Pie

Ingredients

1-1⁄2 pounds Granny Smith apples, peeled, cored, and cut into 1⁄4-inch dice
1-1⁄2 pounds McIntosh apples, peeled, cored, and cut into 1⁄4-inch dice
1 cup golden raisins
1 cup currants
3⁄4 cup packed (5 1⁄4 ounces) dark brown sugar
8 tablespoons unsalted butter
1⁄4 cup diced candied orange peel (optional)
1-1⁄2 tablespoons grated orange zest plus 1⁄2 cup juice
1 tablespoon grated lemon zest plus 3 tablespoons juice
1 teaspoon ground cinnamon
1⁄2 teaspoon ground allspice
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
1⁄4 teaspoon salt
1-1⁄2 cups apple cider, plus more as needed
1⁄3 cup rum or brandy
1 recipe CLASSIC DOUBLE-CRUST PIE DOUGH
1 large egg white, lightly beaten
1 tablespoon granulated sugar

Instructions

Bring apples, raisins, currants, brown sugar, butter, orange peel, if using, orange and lemon zest and juice, cinnamon, allspice, ginger, cloves, salt, and 1 cup cider to simmer in saucepan over medium-low heat. Reduce to simmer and cook gently, stirring occasionally to prevent scorching, until mixture thickens and darkens in color, about 3 hours, adding more cider as necessary to prevent scorching. Continue cooking, stirring mixture every minute or two, until it has jamlike consistency, about 20 minutes. Stir in remaining 1⁄2 cup apple cider and rum and cook until liquid in pan is thick and syrupy, about 10 minutes; let filling cool. (At this point, mincemeat can be refrigerated for 4 days.)
Meanwhile, roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.
Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Spoon mincemeat into pie shell. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1⁄2 inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with granulated sugar.
Place pie on heated baking sheet and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 350 degrees and rotate baking sheet; continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve.

Modern Mincemeat Pie

Ingredients

Instructions

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