A popular holiday treat traditionally served in Britain, mincemeat is a mixture of dried fruits, nuts and spices laced with suet. The pie is easiest to make with mincemeat. We dress it up with brandy-spiked apples and a lemony crust.
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3 cups all-purpose flour
1 cup confectioners’ sugar
1 tablespoon finely grated lemon zest
1/2 teaspoon kosher salt
2 sticks unsalted butter, cubed and chilled
2 large egg yolks
1/4 cup cold water
2 cups jarred mincemeat
1 Granny Smith apple, peeled, cored and cut into 1/4-inch dice
5 tablespoons brandy
1 large egg, beaten with 1 teaspoon water
1 cup cold heavy cream
1/4 cup sour cream
How to Make It
MAKE THE CRUST: In a food processor, combine the flour, confectioners’ sugar, lemon zest and salt and pulse to mix. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. In a small bowl, beat together the egg yolks with the water. Drizzle the yolk mixture over the flour mixture and pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather any crumbs and pat into 2 disks. Wrap the disks in plastic wrap and refrigerate until chilled, about 1 hour.
MAKE THE FILLING: In a medium bowl, mix the mincemeat with the apples and 3 tablespoons brandy. Preheat the oven to 425° and set a foil-lined baking sheet inside.
Arrange piece of dough between 2 large sheets of plastic and roll out each to a 12-inch round about 1/8 inch thick. Fit 1 round into a 9-inch pie plate. Spread the filling in the pie shell, then top with the remaining dough round. Trim the overhang to 1/2 inch, then tuck the top edge under the bottom edge and crimp decoratively. Refrigerate the pie 30 minutes before baking.
Brush the pie with the egg wash. Make 6 teardrop-shaped cuts in the top. Set the pie on the baking sheet and bake 20 minutes, then reduce the oven temperature to 350°. Bake for 40 minutes longer, until the pie is golden and filling begins to bubble. Transfer the pie to a rack and let cool completely.
Just before serving, in a medium bowl, beat the cream with sour cream and the remaining 2 tablespoons of brandy until soft peaks form. Serve the pie in wedges with dollops of the brandy cream.
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