The Best Mincemeat Pie

Directions

1. PREPARATION: For the mincemeat, grate zest from the lemon and orange into a large bowl. Squeeze in the juice from each. Chop the beef suet, almonds, pecans, and walnuts and put into the bowl. Add in raisins, currants, molasses, brown sugar, spices, salt, and liquors. Peel, core, and chop the apples.
2. Add in apples to the mix.
3. Put the mincemeat in a covered container in the refrigerator for at least 2 days. For best results, store for at least a week.
4. Mincemeat can be made several months ahead.
5. Make the Best Pie Pastry.
6. Heat oven to 425 F. On a lightly floured work surface, roll out the larger disc of dough and fit pastry into 9-inch pie pan. Put the mincemeat into the pie shell. Cut the Tbsp. of butter into pcs and dot the top of the mincemeat.
7. Roll out the remaining dough. With a sharp knife or possibly a serrated pastry wheel, cut rolled-out pastry into 1/2-inch-wide strips. Arrange half of the strips on top of the pie, twisting each gently. Add in the remaining strips across the first strips to create a lattice. Trim off excess dough and flute or possibly crimp edges.
8. Bake pie in oven for 10 min. Reduce heat to 350 F and continue to bake till crust is golden and filling is bubbly, about 40 min.
9. Pie can be baked several hrs before serving.
10. For the Sweetened Whipped Cream, put the heavy cream, sugar, and vanilla in a bowl and whip till the cream holds soft peaks.
11. Cream can be whipped an hour ahead.
12. SERVING: Serve hot or possibly at room temperature with a big dollop of whipped cream on each slice.
13. Yield: 1 9-inch pie
14. Prep Time: More than a day
15. NOTES : Wintery fruits, nuts and spices with fresh apples. You may want to make this mincemeat in a larger quantity. Stored in an air-tight container in the refrigerator, it keeps for several months. Since the mincemeat improves with age, make it at least a week ahead for a superb pie filling.
16. Add in a few Tbsp. of each of the alcohol flavorings if the mincemeat seems dry.