Page 85 - United States of Pie

On a well-floured surface, roll out one portion of the dough until it
is about /8-inch thick and will fit a 9-inch pie plate. Gently pick up the
1
dough, center it over the pie plate, and ease it into the plate. Let the

excess dough hang over the rim. Pour in the mincemeat filling, and
spread it out evenly.
Roll out the second portion of dough to the same size. Lay the
dough over the filling, and trim the edges of both layers of dough to
leave a 1-inch overhang. Press the edges together, fold them, and
then decoratively crimp the perimeter. With a sharp knife, cut 5 vents
in the top crust.
Bake the pie for 15 minutes. Then reduce the heat to 375° and

continue to bake for another 25 to 30 minutes, until the crust is
golden brown. Let the pie cool to room temperature before enjoying.

Optional:
For a lovely sheen on the baked pie, use a pastry brush to paint the
surface with the cream. If you like, sprinkle the sugar over the cream.
As the pie bakes, the sugar will caramelize, and it will crackle when

you slice a wedge of the freshly baked pie.

Mincemeat

My mincemeat recipe is meat-free; creamy butter takes the place of
suet. The list of ingredients looks long, but don’t let that put you off.
Except for chopping and peeling the apples, it’s simple to put
together. To me, mincemeat tastes like the holidays. Moist, chewy,
and dense, simmered until the dried fruit reconstitutes, this
mincemeat could become a new family tradition.

Makes four 8-ounce jars (filling for 4 pies)

12 tablespoons (1½ sticks) unsalted butter

4 pounds mixed tart apples, cored, peeled, and diced
1 cup dried cranberries
1 cup golden raisins
1 cup dark raisins