Traditional Mincemeat Pie

This recipe calls for meat, as all mincemeat did beginning in the 12th century. It is not as sweet as modern mincemeat. This recipe makes 1 pie and does not include the "curing" time for the mincemeat.

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

Ingredients

• 2  cups beef suet, finely chopped
• 3⁄4 cup currants
• 3⁄4 cup rump steak, finely chopped (about 3 oz)
• 1⁄2 cup raisins
• 1⁄2 cup dark brown sugar, firmly packed
• 2  tablespoons brandy
• 1 1⁄2 teaspoons candied citron peel, finely chopped
• 1 1⁄2 teaspoons  candied orange peel, finely chopped
• 1  teaspoon fresh lemon juice
• 1⁄4 teaspoon  grated nutmeg
• 1 1⁄2 granny smith apples (cored and finely chopped)
• 1⁄2 lemon, zest of, grated
• 1  double crust pie crust

Directions

1. Mix ingredients well.
2. Transfer to a 1-quart jar. Cover and refrigerate for at least two days and preferably for two weeks.
3. Make dough, prepare pie crust, and add filling.
4. Heat oven to 350 degrees. Bake until golden, about 1 hour.