Mincemeatpaj

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1. 1
   In a large airtight container, toss 2 Granny Smith apples, peeled, finely chopped, ⅔ cup dark raisins, ⅔ cup golden raisins, ⅔ cup dried currants, ½ cup (packed; 105 g) dark brown sugar, ½ cup (1 stick) unsalted butter, ¼ cup brandy, 2 tsp. finely grated fresh lemon zest, 2 Tbsp. fresh lemon juice, 2 tsp. finely grated fresh orange zest, ½ tsp. ground allspice, and ½ tsp. ground nutmeg. Cover and chill at least 3 days. Do ahead: Mincemeat can be made 3 months ahead; keep chilled.
2. 2
   Place a baking sheet in middle of oven; preheat oven to 400°F.
3. 3
   Roll out 1 disk of pastry dough (keep remaining disk chilled) on a lightly floured surface into a 13" round and unfurl into a 9" glass pie plate (4-cup capacity). Stir mincemeat, then spoon into pie shell. Chill pie while rolling out top.
4. 4
   Roll out remaining disk into a 10" round on lightly floured surface. Cut into 10 (1"-wide) strips with a fluted pastry wheel or a knife. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom pie crust, leaving a ½" overhang. Seal edges and crimp decoratively. Brush lattice and edge with egg wash made from 1 large egg, lightly beaten, and sprinkle with 2 tsp. granulated sugar.
5. 5
   Transfer pie dish to hot baking sheet and bake until pastry is golden brown, 50 minutes to 1 hour. (If the edges of the pie crust get too dark, tent with foil.) Cool on a wire rack at least 2 hours before serving. Do ahead: Pie can be baked 4 days in advance; after cooking, cover and chill. Bring to room temperature or reheat before serving. Editor’s note: This mincemeat pie recipe first appeared in the December 2000 issue of ‘Gourmet.’ Head this way for more of our favorite Christmas desserts, or over here for more classic British comfort foods →