- 1 1/4 pounds beef round or leftover roast
- 1/4 pound suet
- 1 1/2 pounds apples
- 1 cup raisins or currants
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground clove
- 2 teaspoons ground nutmeg
- 1/4 cup brandy
- 2 cups cider or apple juice
- Piecrust recipe, recipe follows
- 1 tablespoon butter
If uncooked meat is used, simmer beef 2 to 3 hours or until very tender, adding suet for last 1/2 hour of cooking.
When cooked, chop beef and suet very fine, into about 1/4-inch pieces.
Pare, core, and chop apples to make 3 cups.
Mix beef, suet, apples, raisins or currants, white and brown sugars, spices, brandy, and cider or apple juice.
Prepare the piecrust.
Preheat oven to 400 degrees F.
Roll out piecrust dough and line pie plates with pastry; fill each with half of meat mixture. Cover with top crusts, seal edges, and slit 2 holes on top for steam to escape. If desired, spread a thick layer of butter on pastry for flaky upper crust.
Bake until apples are cooked and meat is heated through, about 1 hour.
Recipe courtesy of Old Sturbridge Village Cookbook (Globe Pequot Press, 1995)