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Mincemeat Pie

Prep
Cook
Serves 10people
Ingredients
1
lb currants
1
lb raisins - Malaga
1
lb raisins - Sultana
1
lb candied cherries
1
lb suet, finely chopped
1
lb brown sugar - ?
1
lb apples - peeled, cored and finely chopped
1
tbsp nutmeg, ground
1
tbsp cloves
1
tbsp cinnamon
2
cups brandy
2
cups ale
Directions
1.
In a large bowl, combine currants, both raisins, cherries, suet, brown sugar, apples. Stir in nutmeg, cinnamon and cloves and moisten the mixture with brandy and ale. Store the mincemeat, covered, in the fridge for 1 week, stirring thoroughly every day.
2.
Line two 10inch pie plates with flakey dough and fill them with mincemeat. Cover the mincemeat with a thin layer of dough, flute the edges and make several slits in the top.
3.
Bake the pies in a very hot oven, 450 degrees for about 10 min, reduce temp to 350 and bake the pies for 35min or until crust is golden. While pies are hot, pour 1/4 c brandy through the slits in the crust into each pie. Serve warm. Leftover mincemeat can store in the fridge for several months.

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