Mincemeat Pie

Ultimate Christmas

8 oz 250 g   lard
8 oz 250 g   apples, peeled, cored, roughly chopped
4 oz 120 g   candied peel
16 oz 500 g   raisins
8 oz 250 g   currents
0.75 oz 25 g   slivered almonds
6 oz 185 g   brown sugar
0.5 tsp   allspice
1 tbsp   nutmeg
1 tbsp   cinnamon
1   lemon, juice and zest
80 ml   brandy
1. Place the lard, apple, candied peel and raisins to a food processer or blender and chop roughly. Place in a large bowl, add remaining ingredients and stir to mix well.

2. Spoon mincemeat into four 500 mL sterilized perserving jars. Screw lids on tightly and let ferment for a week to get the flavour blend.

3. Assemble pastry. Brush a 12-hole shallow pie pan with melted butter. Preheat oven to 400F. Assemble rolled out pastry over pie pan. Fill with mincemeat. Gently seal with top layer of pastry using a small amount of water to seal edges. Score the top pastry layer. Lightly dust with sugar.

4. Bake for about 30 minutes or until golden. Serve hot with cream or ice cream.

This may seem difficult to tackle on but the rather exacting ingredient list aside, it's simple assembly. Use the Pie Pastry recipe under Sweet Things for the crust.