- 1). Place beef, suet, brown sugar, molasses, cider, currants, raisins and citron in a large pot.
- 2). Stirring occasionally, cook slowly over medium heat until the sugar and citron melt.
- 3). Add the apples and cook until tender.
- 4). Add the brandy, cinnamon, mace, cloves, nutmeg, allspice and salt, and cook 15 minutes, stirring often.
- 5). Spoon the mixture into clean, hot jars, leaving 1 inch of space between the top of the mincemeat and the edge of the jar.
- 6). Close the jars and process in a pressure cooker at 10 pounds pressure for 20 minutes, or if you don't need to store the mincemeat indefinitely, forget the processing and simply store in the refrigerator until ready to use.
- 7). Preheat the oven to 425 degrees F.
- 8). Line a 9-inch pie pan with pastry dough. (See "How to Make Pie Crust Dough.")
- 9). Fill the lined pie pan with prepared mincemeat.
- 10
Take the remaining dough and make a top crust. Crimp the edges and cut vents in the top to let steam escape. - 11
Bake the pie 10 minutes. - 12
Reduce heat to 350 degrees F and bake 40 minutes longer, until the top of the pie is browned. Serve with whipped cream or a hard sauce.
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