*  Exported from  MasterCook  *
                                 Mince Pie
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the Mincemeat (enough for 2 pies):
    2      pounds        Granny Smith or other tart -- (4 to 5 medium)
                         firm apples
    2      pounds        McIntosh apples -- (5 to 6 medium)
    2      medium        oranges
    2      medium        lemons
    2 1/2  cups          dark or golden raisins -- (one 15 or 16ounce
    1 2/3  cups          currants (one 12ounce package)
      1/2  cup           diced candied orange peel
    1 1/4  cups          light brown sugar
      2/3  cup           dark rum or brandy
      1/4  cup           distilled white vinegar
    8      tablespoons   unsalted butter -- (1 stick)
    1      teaspoon      freshly grated nutmeg
    1      teaspoon      ground cinnamon
      1/2  teaspoon      ground cloves
      1/2  teaspoon      ground ginger
                         A double batch Sour Cream Dough for a -- above
                         2crust pie
                         Egg Wash: 1 egg well beaten with a pinch
                         of salt
    2      teaspoons     sugar for finishing the top of the pies -- optional
                         Two 9inch Pyrex pie pans
 To make the filling, peel, halve and core the apples. Grate them
 coarsely by hand or in the food processor. Place the grated apples in
 a large nonreactive saucepan. Grate the zest of both the oranges and
 lemons, then squeeze both fruits and strain the juice and add it with
 the zest into the pan. Stir in the remaining ingredients.  Bring to a
 simmer over low heat, stirring occasionally. Continue cooking for
 about 45 minutes longer, stirring often this scorches easily until the
 mixture is reduced to a thick, jamlike consistency. Let cool.  Set
 racks at the middle and lowest levels of the oven and preheat to 400
 degrees.  Divide the double batch of dough into quarters. Roll one
 quarter out to form a bottom crust and arrange in pan. Repeat with the
 second piece.  Spread half the mincemeat evenly in each crust.  Form
 the lattice top crusts. Flute the edge of the pies and carefully brush
 with egg wash.  If you wish, sprinkle the top of each pie with sugar.
 Bake the pies for 15 minutes on the bottom rack of the oven.  Lower
 the temperature to 350 degrees and move the pies to the middle
 rack. Bake about 20 to 30 minutes longer, until the crust is a deep
 golden and the juices are just beginning to bubble up. Cool pies on
 racks and serve warm or at room temperature.  
 Yield: two 9-inch pies
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