Modern Mincemeat Pie

For the Filling

• ⅔ cups raisins
• ⅔ cups golden raisins
• ⅔ cups currants
• ⅔ cups packed dark brown sugar
• ½ cups finely chopped blanched almonds
• ½ cups finely chopped mixed candied citrus peel
• ¼ finely chopped beef suet
• 3 tbsp. cognac
• 1½ tbsp. dark rum
• 1 tsp. grated orange zest
• ¼ tsp. grated nutmeg
• ⅛ tsp. ground cloves
• ⅛ tsp. ground cinnamon
• pinches of ground mace
• pinches of ginger
• 1 granny smith apple, cored and finely chopped
• Grated zest and juice of 1 lemon

For the Crust

• Pie Dough

Instructions

1. In a bowl, combine raisins, golden raisins, currants, brown sugar, almonds, citrus peel, beef suet, cognac, rum, orange zest, nutmeg, clove, cinnamon, mace, ginger, apple, lemon zest, and lemon juice. Mix well.
2. Transfer mixture to a 1-qt. jar. Cover and refrigerate for 2 days to 2 weeks.
3. Make dough, prepare pie crust, and add filling, following the step-by-step-instructions here. Heat oven to 350°. Bake until golden, about 1 hour.