My Mincemeat Pie

I grew up loving raisin pies. I still do. They are rich and sweet, warmed with glob of vanilla ice cream, they are as satisfying as chocolate. Last winter, my world changed when I decided to try a mincemeat pie recipe. My world didn’t change, it rocked. 

A mincemeat pie screams Christmas loud enough to be heard around the world. Nothing compares to my recipe.

I use three cups of dried fruit, mostly cherries, blueberries, and raisins, mostly cherries. I don’t think you can use the wrong combination of fruit, but I’m sticking with my favorites.

Then add:

1 Granny Smith Apple, peeled and chopped into half inch cubes.

1 orange, zested and juiced, throw it in the food processor and use every drop.

1 cup brandy, port, or red wine. I’m into the hard stuff and used brandy.

1/2 stick (60g) butter

1/3 cup dark brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

Mix these wonderful things together, pour into a crust, and top with a lattice crust. Bake at 350 until the crust is golden.

It gets better.

Now you make Brandy Butter to slather on the stuff.

• 1 stick butter softened
• 2 cups powdered sugar sifted
• 4-5 tablespoons brandy
• Use the mixer until you’re happy and life with pie is exquisite.
• Enjoy.