Modern Mincemeat for Pie

This is a meatless mincemeat that is a little sweeter than the old fashioned variety with meat. This recipe makes 1 pie and the "curing" for the mincemeat is not included in the prep time. I made this mincemeat for a pie and it has a wonderful mincemeat flavor although I found it to be a little dry. Next time I will add the the juice from one orange to this or some apple juice.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 1⁄3 cup raisins
• 2⁄3 cup golden raisin
• 2⁄3 cup currants
• 2⁄3 cup dark brown sugar, packed
• 1⁄2 cup  blanched almond, finely chopped
• 1⁄2 cup  candied citrus peel, finely chopped
• 1⁄4 cup  finely chopped beef suet
• 3  tablespoons cognac
• 1 1⁄2 tablespoons dark rum
• 1  teaspoon  grated orange zest
• 1⁄4 teaspoon  grated nutmeg
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon ground cinnamon
• 1  pinch ground mace
• 1  pinch ginger
• 1  granny smith apple (cored and finely chopped)
• 1  lemon, zest of, grated
• 1  lemon, juice of
• 1  double crust pie crust

Directions

1. Grate the zest of the lemon and mix it and the lemon juice to the rest of the ingredients.
2. Transfer the mixture to a 1-quart jar. Cover and refrigerate for at least two days and preferably two weeks.
3. Make dough, prepare crust, and add the filling.
4. Heat oven to 350 degrees. Bake until golden, about 1 hour.