Ingredients
- 2 Granny Smith Apples, peeled, cored and quartered
- 8 ounces golden raisins
- 6 ounces dark brown sugar
- 4 ounces dried figs, coarsely chopped
- 2 ounces dried cherries
- 2 ounces beef suet, coarsely chopped
- 1-ounce crystallized ginger, coarsely chopped
- 1/2 cup brandy
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground allspice
- 1/4 teaspoon freshly ground clove
- Cornmeal crust, see recipe below
Directions
Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
Cornmeal Crust:
- 12 ounces all-purpose flour, plus additional for dusting
- 2 1/2 ounces stone ground cornmeal
- 1 1/2 ounces sugar, plus extra for the crust
- 1 teaspoon table salt
- 8 ounces very cold unsalted butter
- 2 ounces apple cider or juice
- 2 ounces cold water
- 1 egg beaten with 1 teaspoon water
Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
Preheat oven to 400 degrees F.
Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.
Yield: 10 to 12 servings

















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By Queen Baker
on November 20, 2011
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I always go to Alton Brown first. He has never steered me wrong! I crave this recipe year round but reserve it for the holidays. This particular recipe has become staple for our mincemeat pie loving family. (We are of the sweet persuasion I make our family's pie crust from Gr-Grandma's standard crust recipe. As for suet, it was unavailable from our butcher the one time I looked. That may be the case for many. Lard or shortening work acceptably well. I imagine Mr. Brown's use of suet is a nod to the origin of this modern rendition. Maybe it tastes better too, but I have never looked back from the ease of lard and shortening.
By ksiple
on March 31, 2011
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By the 19th century mincemeat contained almost no meat in most recipes, only suet. Most modern-day recipes are much more of a dessert than a meat, which is why commercial pre-made mincemeats are mostly meat-free. This tasted amazing, but I expected it to be sweet, not savory. If you're looking for a savory filling try looking for a recipe that is generations old.
By carbob_5320231
Jackson, MI
on February 03, 2011
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How can this be "mincemeat" when the only "meat" in it is suet? My grandma would be whirling in her grave. A 77-year-old "fan"
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