Ingredients:
homemade pie crust

1 lb (1/2 kg) beef suet, ground
2 1/2 cups sugar
8 cups apples (pared, cored, and chopped)
8 cups seedless raisins
4 cups dried currants
1 cup coarsely chopped candied orange peel
1/2 cup coarsely chopped candied lemon peel
2 cup coarsely chopped almonds
1 cup coarsely chopped candied citron
1 cup coarsely chopped dried figs
2 tsp nutmeg
2 tsp allspice
2 tsp cinnamon
1 tsp cloves
5 cups brandy
2 cup dry sherry

(yields 6 qts; 5.5 l)

Preparation:

1. Mix all ingredients (except pie crust).

 

2. Fill into sterilized jars, seal securely, and put in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time.

 

3. To make the pie: Line pie pan with pastry. Spoon in enough mincemeat to fill the pan and cover with remaining pastry. Seal securely and slash top in several places so steam can escape. Bake at 230 C (450 F) oven for 30 minutes.

 

4. Let pies cool then remove from tin and serve with brandy butter (hard sauce) or custard sauce.

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